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
Looking for a delicious, easy dinner that requires little more than firing up a grill and throwing together a sauce? These fancy flavors come together quickly: A juicy bone-in pork chop is grilled until caramelized and smothered in a luxurious French-style white wine cream sauce with a hint of Dijon mustard. It’s paired with buttery sweet corn and the star of the show--applewood smoked sea salt--for that extra je ne sais quoi.
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
Grill Pan or Outdoor Grill
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Shuck corn and rinse. Peel and finely mince shallot. Stem thyme. Stem parsley. Pat pork chops dry.
Grill the Pork Chops
Heat an outdoor grill or grill pan to medium-high heat and lightly coat with cooking spray. Season pork chops on both sides with half the smoked sea salt (reserve remaining for corn) and a pinch of pepper. Add pork chops to hot grill and cook until browned and chops reach a minimum internal temperature of 145 degrees, 7-8 minutes. Remove to a plate, tent with foil, and rest at least 5 minutes.
Grill the Corn
Keep grill pan at medium-high heat and spray again with cooking spray. Place corn on grill and rotate occasionally until corn is bright yellow and showing char marks, 3-4 minutes per side. Remove from grill and set aside.
Prepare the Dijon-Cream Sauce
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and shallots (to taste) to hot pan and cook until aromatic and slightly translucent, 1-2 minutes. Add white cooking wine and cook 1 minute. Reduce heat to medium-low and whisk in Dijon mustard, half the cream (use remaining for your morning coffee!), and thyme. Cook until sauce is combined and slightly thickened, 1-2 minutes. Season with a pinch of pepper. Set aside and keep warm.
Season the Corn
Top corn with butter and a sprinkle of remaining smoked sea salt.
Finish the Dish
Place corn on a plate. Lay pork chop next to corn and spoon Dijon-cream sauce over pork. Garnish with parsley leaves and a pinch of pepper.
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