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
Prepare The Ingredients
Trim woody ends off asparagus. (Time: .30)
Stem and mince thyme (Time: 1:41)
Preheat the grill pan.
Roast The Asparagus
"Place asparagus on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper and cajun seasoning.
Spread into a single layer and roast until fork-tender, 15-18 minutes."
While asparagus cooks, prepare the pork chops.
Cook The Pork Chops
Pat pork chops dry, and season with ¼ tsp salt and a pinch of pepper. Rub 1 tsp olive oil equally on both sides.
"Heat grill over medium-high heat. Add pork chops to hot grill pan and cook until a caramelized crust begins to form, 2-3 minutes per side. Remove pan from burner and transfer chops to prepared baking sheet with the asparagus.
Roast in hot oven until the chops reach a minimum internal temperature of 145 degrees, 6-9 minutes."
Make The Sauce
In a small sauce pan over medium heat, add the maple syrup and hot sauce. Bring to a simmer. Add butter and simmer until butter is melted. Remove from heat and add the minced thyme.
Finish The Dish
Top asparagus with the crispy fried onions.
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