All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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.
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
PREPARE THE INGREDIENTS
Trim ends off green beans. Cut into 1" pieces.
Core pear and cut into ½" slices.
Peel and halve shallot. Cut into ¼" slices.
Stem and mince thyme.
Pat pork dry, and season all over with ¼ tsp. salt and a pinch of pepper.
START THE GREEN BEANS AND PEAR
Place green beans, pear, and shallot on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Massage oil and seasoning into green beans and pear.
Spread green beans and pear into a single layer (some overlap is OK). Roast in hot oven until pear starts to soften, 4-5 minutes.
Carefully remove from oven. Green beans and pear will finish cooking in a later step.
While green beans and pear roast, sear pork.
SEAR THE PORK
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork to hot pan and cook until browned on two “sides”, 3-4 minutes per side.
Remove from burner. Place pork on green beans and pear. Reserve pan; no need to wipe clean.
ROAST THE PORK,
Roast pork, green beans, and pear until pork reaches a minimum internal temperature of 145 degrees, 16-18 minutes.
Rest pork at least 5 minutes, then slice if desired.
While pork rests, make sauce.
MAKE SAUCE AND FINISH DISH
Return pan used to sear pork to medium heat. Add 1 tsp. olive oil, garlic, and thyme to hot pan. Stir constantly until aromatic, 30-60 seconds.
Stir in ¼ cup water and chicken base. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes.
Remove from burner and stir in butter, ¼ tsp. salt, and a pinch of pepper.
Plate dish as pictured on front of card, placing pork on sauce. Bon appétit!
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