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
A note about serious food allergies
Our mouth is watering just at the sight of this, and with good reason; the goodness of this down home classic just can't be denied. Every bite of the fried pork, with the creamy, peppery gravy, is a revelation, a re-embrace of a classic. With bacon green beans on the side, this meal will be sticking to your ribs, and your heart, for some time. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using chicken breasts, follow same instructions as pork in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 3-4 minutes per side.
Prepare the Ingredients
Trim ends off green beans.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Peel and halve shallot. Slice thinly.
Prepare the Pork Medallions
Pat pork medallions dry.
Cover pork with plastic wrap and use a heavy object to pound to an even ½" thickness. Remove plastic wrap. You may also use a gallon bag for easier clean up.
Measure out 1 tsp. flour for sauce and set aside. Place remaining flour on a plate. Transfer pork medallions to plate with flour and dredge or flip until completely coated.
Cook the Pork Medallions
Place a medium non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.
While oil heats, line a plate with a paper towel.
After 5 minutes, test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Carefully, add pork to hot oil. Cook until crispy and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Remove pork to towel-lined plate and rest, 3 minutes. Season with a pinch of salt. Wipe pan clean and reserve.
Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add green beans, shallot, and bacon to hot pan and cook undisturbed, 1 minute.
Stir in 2 Tbsp. water and ½ tsp. salt. Cover, and cook until green beans are tender, 10-11 minutes.
Remove from burner.
While green beans cook, make gravy.
Make Pepper Gravy and Finish Dish
Return pan used to cook pork to medium heat. Add 1 tsp. olive oil and white portions of green onions to hot pan. Cook until beginning to soften, 2-3 minutes.
Add reserved 1 tsp. flour and stir until no dry flour remains.
Add demi-glace, ⅓ cup water, cream cheese, half the black pepper (add more to taste), and ¼ tsp. salt. Stir to combine, then bring to a simmer.
Once simmering, stir often until cream cheese is melted and sauce is thickened, 3-4 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping pork with gravy and garnishing with green portions of green onions. Bon appétit!
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