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
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.
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
Trim green beans. Pat pork chop dry and season with ¼ tsp salt and pinch pepper. Peal and thinly slice shallot.
place a medium non-stick pan over medium heat with 1 tsp olive oil. Add shallot and cook stirring occasionally 8-10 minutes until golden brown. Remove from pan and place in a small dish with cream cheese and half of swiss. Stir until combined.
start pork chop
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and pork chops to hot pan. Cook undisturbed, 2-3 minutes per side, adding more oil if desired.
cook green beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans and cook 1 minute. Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and cook until tender, 6-8 minutes. Add butter and almonds stirring until butter is melted. Remove from burner.
finish pork chop
spread cream cheese mixture over pork chop and top with remaining cheese. Place under broiler 2-3 minute or until cheese is melted and bubbling.
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