Meal Kit
Garlic Pork Chop
with cabbage and Brussels sprouts
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Keto-Friendly
- Gluten-Smart
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 6 oz. Shredded Red Cabbage
- 4 oz. Shredded Brussels Sprouts
- 1 Shallot
- 1 fl. oz. Citrus Dijon Vinaigrette
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Bacon Bits
- 0.44 oz. Mayonnaise
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories620
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Carbohydrates19g
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Net Carbs14g
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Fat41g
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Protein45g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
- 1 Microwave-Safe Plate
Before You Cook
Cooking Guidelines
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Line a microwave-safe plate with a paper towel. Spread bacon on towel-lined plate.
Microwave until crisp, 1-2 minutes.Carefully remove from microwave. Set aside.While bacon microwaves, peel and halve shallot. Slice thinly.Pat pork chops dry. Season both sides with a pinch of salt and pepper. -
2 Cook the Pork Chops
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add pork chops to hot pan. Cook until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Transfer pork chops to a plate and rest, 3 minutes.Keep pan over medium heat; no need to wipe clean. -
3 Cook the Vegetables
Add 1 tsp. olive oil and shallots to hot pan. Stir occasionally until shallots are tender and begin to brown, 2-3 minutes.
Add cabbage, Brussels sprouts, and garlic salt. Stir occasionally until tender, 3-5 minutes.Remove from burner. Stir in vinaigrette and bacon until combined.While vegetables cook, continue recipe. -
4 Make the Sauce
Combine chicken base and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel.
Microwave covered until heated through, 25-35 seconds.Carefully remove from microwave. Vigorously stir in mayonnaise and softened butter until smooth and combined. Set aside.If sauce isn't smooth, it may be too hot. Vigorously stir in cold water, 1 tsp. at a time, until smooth and combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork chop with sauce. Bon appétit!
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