Herb Crusted Pork Chop

With Roasted Acorn Squash and Sautéed Asparagus

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

A note about serious food allergies

A juicy bone-in pork chop always goes well with a delicious herb rub. The chop is being paired with a roasted acorn squash and sautéed asparagus with shallots. Squash is a staple throughout these cold winter months because it is one of the few crops that continue to be harvested and available. Acorn squash, also called pepper squash, or Des Moines squash, is a winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. Although considered a winter squash, acorn squash belongs to the same species as all summer squashes. The sweetness of this squash goes well with the subtle herb rub and natural flavor of the chop.

In Your Box (serves 2)

  • 0 Herb Rub
  • 0 Acorn Squash
  • Info
    ⅓ oz. Butter
  • 0 Boneless Pork Chops
  • 0 oz. Light Brown Sugar
  • 0 oz. Asparagus
  • 0 Shallot
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • Step 1 - Plate the Dish

    Plate the Dish

    Take the squash and place in the center of the plate. Place the pork on an angle leaning against the squash. Lay asparagus and shallot under the pork chop. Drizzle plate with any remaining cooking juices from the pork chop pan.

  • Step 2 - Roast the Squash

    Roast the Squash

    Preheat the oven to 375 degrees. Cut squash in half horizontally. With a spoon, remove the seeds of the squash. Place the two halves of squash on a baking sheet and add two pads of butter, 1T.brown sugar, and a pinch of salt and pepper into each squash. Place on a foil lined baking sheet and roast in the oven for 20-25 minutes or until the flesh is soft.

  • Step 3 - Blanch the Asparagus

    Blanch the Asparagus

    While the squash is roasting. Take a small pot and fill ¾ of the way with cold water. Place on stove over medium heat and add 1 Tablespoon salt to the water. When the water comes to a simmer reduce heat to low and add asparagus to the water. Cook until bright green and tender. Drain the water and add ice and cold water to the pot to stop the cooking process. When asparagus is cooled, remove it from water and reserve.

  • Step 4 - Sear the Pork Chop

    Sear the Pork Chop

    Heat a sauté pan on medium to high heat. Add 2 tablespoons of oil to the pan. While the pan is heating, season the pork chop with the herb rub on both sides. When pan is hot, place pork chop in pan and cook for 4-5 minutes on each side or until golden brown. Remove from heat and reserve.

  • Step 5 - Sauté the Asparagus

    Sauté the Asparagus

    Remove the skin of the shallot. Slice the shallot horizontally and then slice into thin julienne (matchstick) strips. Reserve. Heat a sauté pan over medium heat and add 2 tablespoons of oil to the pan. When hot, add the sliced shallot and heat until translucent then add the asparagus to the pan and sauté until hot or shallot starts to caramelize.