Meal Kit
Crispy Pork Chop
with caramelized onion gemelli
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat, Soy
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 4 fl. oz. Cream Sauce Base
- 6 oz. Gemelli Pasta
- 1 Onion
- 1⅓ oz. Panko Breadcrumbs
- 1 fl. oz. Brewpub Style Mustard
- 1 oz. Shredded White Cheddar Cheese
- 0.88 oz. Mayonnaise
- ½ oz. Grated Parmesan Cheese
- 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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Calories1060
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Carbohydrates86g
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Net Carbs82g
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Fat53g
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Protein58g
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Sodium1510mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Pot
- 1 Large Non-Stick Pan
- 2 Plates
- 1 Mallet
- 1 Colander/Strainer
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 Cook Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 12-14 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, in a mixing bowl, combine mustard (to taste) and 1 tsp. water. Set aside.Halve and peel onion. Slice halves into thin strips. -
2 Prepare the Pork Chops
Combine breadcrumbs and a pinch of salt on a plate. Spread into an even layer.
Pat pork chops dry. Cover with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Season both sides with rotisserie chicken seasoning and a pinch of salt and pepper. Spread mayonnaise evenly on both sides of pork.Place pork onto plate with breadcrumb mixture and flip until coated on both sides, pressing gently to adhere. -
3 Cook the Onions
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add onions and a pinch of salt to hot pan. Stir occasionally until browned, 10-12 minutes.If pan becomes dry, add water, 1 Tbsp. at a time.Remove from burner. Transfer to another plate and set aside. Return pan to medium heat. -
4 Add the Sauce and Pasta
Add cream base, grated cheese, shredded cheese, 1/4 tsp. salt, and 1/4 cup reserved pasta cooking water to hot pan. Stir occasionally until combined and cheeses are melted, 1-2 minutes.
If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Add pasta and onions and stir often until heated through, 1-2 minutes.Remove from burner. Reserve plate; no need to wipe clean.While pasta mixture cooks, continue recipe. -
5 Cook Pork and Finish Dish
Line reserved plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.Lay pork away from you in hot oil. Flip every 1-2 minutes until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Remove from burner. Transfer pork to towel-lined plate and rest, 3 minutes.Plate dish as pictured on front of card, topping pork with mustard mixture. Slice pork, if desired. Bon appétit!
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