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
We've French onion-ed everything from our parking lot to our Christmas cookies, and now we've found the absolutely perfect vessel; a succulent pork chop. Pork, we've found, is the natural and best host for the sweet onion and gooey cheese. Who knows what we'll add onions and cheese to next..
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
Medium Oven-Safe Non-Stick Pan
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 chicken breasts, follow same instructions as pork in Steps 1, 4, and 5, searing undisturbed, 2-3 minutes per side, then broiling until cheese is melted and chicken reaches minimum internal temperature, 3-5 minutes.
Prepare the Ingredients
Trim ends off green beans.
Peel and thinly slice shallot.
Pat pork chops dry, and season both sides with half the onion salt (reserve remaining for green beans) and a pinch of pepper.
Make the Topping
Place a large non-stick pan over medium heat with 1 tsp. olive oil.
Add shallot to hot pan and stir occasionally until golden brown, 8-10 minutes.
Remove from burner. Transfer shallot to a mixing bowl and add cream cheese, half the Swiss cheese (reserve remaining for topping) and a pinch of salt. Stir until combined, then set aside. Wipe pan clean and reserve.
Cook the Green Beans
Return pan used to cook shallot to medium-high heat and add 2 tsp. olive oil. Add green beans and cook undisturbed, 1 minute.
Add ¼ cup water, remaining onion salt, and a pinch of pepper. Cover, and cook until tender, 6-8 minutes.
Uncover, and stir in butter and almonds until butter is melted.
Remove from burner.
While green beans cook, sear pork chops.
Start the Pork Chops
Place a medium oven-safe non-stick pan over medium-high heat.
Add 1 tsp. olive oil and pork chops to hot pan. Cook undisturbed until lightly browned, 2-3 minutes per side.
If pan becomes dry, add more oil if desired.
Remove from burner. Pork chops will finish cooking in a later step.
Finish Pork Chops and Finish Dish
Top pork chops evenly with topping and remaining Swiss cheese.
Place pan under hot broiler. Broil until cheese is melted and bubbling and pork chops reach a minimum internal temperature of 145 degrees, 2-3 minutes.
Don't text and broil! Keep an eye on the broiler as cheese may burn easily. Using an oven mitt, remove pan from broiler. Rest pork, 3 minutes.
Plate dish as pictured on front of card. Bon appétit!
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