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Farmer's Market Pork Chop
with garlic buttered vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
In Your Box (serves 4)
- 24 oz. Red Potatoes
- 24 oz. Boneless Pork Chops
- 8 oz. Shredded Brussels Sprouts
- 2 oz. Cream Cheese
- 1½ oz. Roasted Garlic & Herb Butter
- 1 oz. Shredded Parmesan Cheese
- 2 tsp. Minced Garlic and Parsley
- 1 tsp. Garlic Salt
- ½ tsp. Garlic Pepper
- 1 tsp. Italian Seasoning Blend
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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Calories600
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Carbohydrates41g
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Net Carbs36g
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Fat31g
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Protein46g
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Sodium1210mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
- 1 Microwave
- 1 Plate
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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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Cut potatoes into 1" pieces.
Pat pork chops dry and season both sides with garlic pepper and 1/4 tsp. salt. -
2 Cook the Pork Chops
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add pork chops to hot pan and 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. Transfer to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and reserve.While pork chops cook, continue recipe. -
3 Start the Vegetables
Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel.
Microwave covered until slightly tender, 6-8 minutes.Carefully remove from microwave. Drain any excess liquid. Set aside.While potatoes microwave, continue recipe. -
4 Finish the Vegetables
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add potatoes, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until potatoes are mostly tender and lightly browned, 6-8 minutes.Add Brussels sprouts and stir occasionally until tender, 2-3 minutes.Add half the minced garlic and parsley (reserve remaining for sauce), butter, and garlic salt. Stir occasionally until combined, 1-2 minutes.Remove from burner.While vegetables cook, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to cook pork to medium heat and add 1 tsp. olive oil.
Add remaining minced garlic and parsley to hot pan. Stir often until fragrant, 30-60 seconds.Stir in cream cheese, shredded cheese, half the Italian seasoning (remaining is yours to use as you please!), 1/4 cup water, and a pinch of salt and pepper. Stir occasionally until slightly thickened, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pork chop with sauce. Bon appétit!
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