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
Easy meets delicious meets healthy meets a dinner that you'll find yourself making for your family again and again. The cheesy onion goodness of a French onion soup (the best part) tops a mouthwatering pork chop, cheesy meeting meaty with a bear hug you'll devour down to the last bite. The carrots, glazed in brown sugar and topped with earthy pine nuts, provide further delight. While all these amazing flavors seem decadent, this meal is actually calorie and carb-conscious. Healthy and delicious and easy… it's like we said to begin with.
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 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
Prepare Ingredients and Toast Nuts
Halve and peel onion. Slice halves into thin strips.
Peel, trim, and cut carrot into thin slices on an angle.
Stem and mince thyme.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Place pine nuts on prepared baking sheet. Toast in hot oven until lightly browned, 3-5 minutes.
Remove toasted pine nuts to a plate. Reserve baking sheet; no need to replace foil.
Caramelize the Onions
Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and onions to hot pan. Cook undisturbed, 3 minutes.
Then stir occasionally until onions are golden brown and tender, 5-7 minutes.
Remove from burner. Transfer onions to a bowl and season with a pinch of salt and pepper.
While onions caramelize, sear pork chops.
Sear the Pork Chops
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork chops to hot pan and sear undisturbed until browned, 3-4 minutes.
Transfer to baking sheet, seared side up.
Wipe pan clean and reserve.
Finish the Chops
Top each pork chop with a heaping ¼ cup caramelized onion. Spread onions evenly over chops, then top with cheese. Sprinkle with half the thyme (reserve remaining for carrots).
Roast until pork chops reach a minimum internal temperature of 145 degrees, 10-12 minutes.
While chops roast, cook carrots.
Make the Glazed Carrots Pignolo
Return pan used to sear chops to medium-high heat. Add ¾ cup water, carrots, brown sugar, ½ tsp. salt, and remaining thyme to pan and bring to a simmer.
Cover, and shake pan occasionally until carrots are tender, 4-6 minutes.
Plate dish as pictured on front of card, garnishing carrots with pine nuts. Bon appétit!
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