French Mustard-Thyme Butter Pork Chop

with kalettes

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

It's not often we get to welcome a new species of vegetable into the wider world, but we are proud today to announce the birth of brand new baby Brassica Oleracea: Welcome kalettes! Proud papa Brussels sprouts and tired-but-doing-well mama kale gave us this fusion of nutty and sweet. Here, the kalettes are served with a succulent pork chop topped with a compound butter of mustard and thyme. All this combines for a meal delicious and new.

In Your Box (serves 2)

  • Info
    0.9 oz. Butter
  • 6 oz. Kalettes
  • 1 Red Onion
  • 2 Garlic Cloves
  • 3 Thyme Sprigs
  • 2 Boneless Pork Chops
  • 2 tsp. Grainy Mustard
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim root ends off kalettes and coarsely chop. Halve and peel red onion. Slice halves into thin strips. Mince garlic. Stem and mince thyme. Pat pork chops dry, and season both sides with ¼ tsp salt and a pinch of pepper.

  • Step 2 - Sear the Pork Chops

    Sear the Pork Chops

    Place a medium oven-safe non-stick pan over medium-high heat. Add tsp. olive oil and pork chops to hot pan. Cook undisturbed until lightly browned, 2-3 minutes. Flip chops and remove pan from burner.

  • Step 3 - Roast the Vegetables

    Roast the Vegetables

    Toss kalettes, red onion, and garlic on prepared baking sheet with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until tender, 10-12 minutes. While vegetables roast, finish chops.

  • Step 4 - Finish the Pork Chops

    Finish the Pork Chops

    Place pan with pork chops in oven and roast until chops are browned and reach a minimum internal temperature of 145 degrees, 6-8 minutes. Remove from oven, transfer to a plate, and rest 2 minutes. While chops rest, make butter.

  • Step 5 - Make the Compound Butter

    Make the Compound Butter

    Combine softened butter, mustard, thyme, and a pinch of pepper in a small mixing bowl until fully incorporated.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place vegetables on a plate. Place pork chop next to vegetables and add a dollop of compound butter on pork chop.