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
A note about serious food allergies
A crispy pork chop with a rich demi-glace sauce must be as decadent as it looks, right? Check yourself, because this dish is a major over-achiever in the flavor department without making you pay a penalty in carbs and calories. Crispy rice cereal makes an easy crust for this tender pork chop, while charred broccoli dotted with blue cheese keeps the side fresh and just a little funky. This dish is finished with a rich balsamic-infused demi-glace that's so tasty, you simply won't believe how flavorful healthy eating can be.
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
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
Keep crispy rice cereal in shipping bag and break into a coarse powder. Cut broccoli florets into large bite-sized pieces. Mince garlic. Add crushed crispy rice cereal, smoked paprika, ½ tsp. salt, and ¼ tsp. pepper to a medium mixing bowl. Pat pork chops dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Bread the Pork
Place liquid egg in a second mixing medium bowl. Dip pork chops in egg, shake off excess, and then place in cereal. Toss to coat completely and use your hands to adhere mixture to pork. Transfer to a plate and let rest 5 minutes before cooking. While pork rests, roast broccoli.
Roast the Broccoli
Toss broccoli with 1 tsp. olive oil, ½ tsp. salt, ¼ tsp. pepper on prepared baking sheet. Spread into a single layer and roast until tender and beginning to caramelize, 12-15 minutes. Remove from oven and sprinkle with blue cheese crumbles. Bake until cheese has melted slightly, 3-4 minutes. While broccoli roasts, cook pork.
Cook the Pork
Heat 2 tsp. olive oil in a medium pan over medium heat. Add pork chops to hot pan and cook undisturbed until golden brown, 5-6 minutes. Flip pork chops, add 2 tsp. olive oil, and cook until well-browned and pork reaches a minimum internal temperature of 145 degrees, 5-6 minutes. Remove to a plate. Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook pork to medium heat. Add ½ tsp. olive oil and garlic to hot pan. Cook until fragrant, 30 seconds. Add balsamic vinegar and cook until reduced slightly, 30 seconds. Add demi-glace and ¼ cup water, bring to a simmer, and cook until slightly thickened, 2-3 minutes. Taste, and season with a pinch of salt and pepper if necessary.
Plate the Dish
Spoon sauce on a plate and top with pork chop. Feel free to drizzle some sauce on pork chop as well. Place broccoli next to pork chop.
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