Feta and Dill Crusted Pork Chop

with green beans and blistered grape tomatoes

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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 you!
A note about serious food allergies

Feta, that perfectly pungent Greek salad standby and dill, known for its work with pickles, potato salad, and seafood, form a partnership that's tops, in that it tops the pork chop with aplomb. It's magnificent work here augurs good things in this flavor combo's future: a steak topping, a chicken topping, maybe branching out into risotto. Keep an eye on these two; they're destined for good things. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • Info
    1 oz. Feta Cheese
  • 2 tsp. Chimichurri Seasoning
  • 2 Dill Sprigs
  • Info
    1 oz. Light Cream Cheese
  • 1 Lemon
  • 8 oz. Green Beans
  • 16 oz. Bone-in Pork Chops

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.

  • Nutrition (per serving)

  • Calories
    560
  • Carbohydrates
    17g
  • Fat
    38g
  • Protein
    46g
  • Sodium
    1316mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Stem and mince dill. Halve tomatoes. Halve lemon. Cut one half into wedges and juice other half. Trim ends off green beans. Pat pork chops dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • 2

    Sear the Pork Chops

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork chops to hot pan and sear until lightly browned, 2-3 minutes per side. Transfer pork chops to prepared baking sheet. Reserve pan; no need to wipe clean.

  • 3

    Roast the Pork Chops

    In a mixing bowl, combine cream cheese, feta, ½ tsp. lemon juice, and ½ tsp. dill. Spread cream cheese-dill mixture evenly on pork chops. Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 6-9 minutes. While pork chops roast, cook vegetables.

  • 4

    Cook the Vegetables

    Return pan used to sear pork chops to medium heat and add 2 tsp. olive oil. Add green beans, seasoning blend, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir until combined, then cover and cook until green beans start to soften, 4-6 minutes. Uncover, and stir occasionally until tender, 1-2 minutes. Add tomatoes and stir occasionally until tomato skin starts to blister, 2-3. Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured in front of card, squeezing lemon wedges over dish to taste. Bon appétit!

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