With Cranberry Sauce, Goat Cheese Mashed Potatoes & Zucchini
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Cut potatoes in half. Place in water to cook until soft. Drain and mash with goat cheese.
Cook Pork Chop
Mix cornmeal with half the seasoning spice. Coat pork chop.
Cook in a medium saute pan with 1 tsp olive oil and butter.
Flip chop and cook until lightly browned. Transfer to baking sheet.
Cut zucchini into half moons. Toss with 1 tsp olive oil and the remaining spice blend. Bake on the same baking sheet as the pork until tender.
In the same saute pan as the pork, heat cranberry sauce and demi glace.
Spread sauce on top of pork chops. Serve with zucchini and goat cheese potatoes.
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