Express
Crispy Pesto Pork Chop
with creamed Swiss chard and kale
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Keto-Friendly
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 6 oz. Swiss Chard
- 3 oz. Shredded Kale
- 2 oz. Cream Cheese
- 1 oz. Red Pepper Pesto
- 1 oz. Creme Fraiche
- ½ oz. Bacon Bits
- ⅓ oz. Panko Breadcrumbs
- ½ tsp. Garlic and Parsley Seasoning
- ½ tsp. Rotisserie Chicken Seasoning
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.
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Nutrition (per serving)
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Calories580
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Carbohydrates13g
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Net Carbs10g
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Fat38g
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Protein45g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Plate
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Stem Swiss chard. Cut stems into 1/4” slices and coarsely chop leaves. Keep stems and leaves separate.
Place panko on a plate and spread into an even layer.Pat pork chops dry. Season both sides with rotisserie chicken seasoning and 1/4 tsp. salt. Transfer pork to plate with panko and flip until coated on both sides, pressing gently to adhere. -
2 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork chops to hot pan. Cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While pork cooks, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add Swiss chard stems to hot pan. Stir often until tender, 2-4 minutes.Add Swiss chard leaves, kale, garlic and parsley seasoning, bacon, and 1/4 tsp. salt. Stir often until leaves and kale are wilted, 2-3 minutes.Add cream cheese and 2 Tbsp. water. Stir occasionally until combined, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Make Crema and Finish Dish
In a mixing bowl, combine pesto and creme fraiche.
Plate dish as pictured on front of card, topping pork chop with crema. Bon appétit!
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