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
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. Its 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.
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
Large Non-Stick Pan
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
Customize It Instructions
If using salmon, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as pork in Steps 2 and 3 , searing flesh side of salmon, 2-4 minutes, then roasting until salmon reaches minimum internal temperature, 6-8 minutes.
If using chicken breasts, follow same instructions as pork in Steps 1, 2, and 3, searing on one side until browned, 4-5 minutes, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
If using filets mignon, follow same instructions as pork in Steps 1, 2, and 3, searing on one side until browned, 2-3 minutes, then roasting until filets reaches minimum internal temperature, 12-14 minutes. Rest, 3 minutes.
Prepare the Ingredients
Stem and mince dill.
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 a pinch of pepper.
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.
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.
Rest pork, 3 minutes.
While pork chops roast, cook vegetables.
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 to combine.
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 tomatoes start to blister, 2-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, squeezing lemon wedges over dish to taste. Bon appétit!
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