Herbes de Provence Bone-In Pork Chop with Sun-Dried Tomato Parmesan Risotto

easy prep & pan included

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 16 oz. Bone-in Pork Chops
  • ¾ cup Arborio Rice
  • Info
    ½ oz. Crispy Fried Onions
  • 1 tsp. Herbes de Provence
  • 8 oz. Cauliflower Florets
  • Info
    2 oz. Light Cream Cheese
  • 1 6711 PAN & LID
  • 1 oz. Julienned Sun-Dried Tomatoes
  • Info
    1 oz. Grated Parmesan

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.

  • Nutrition (per serving)

  • Calories
    847
  • Carbohydrates
    69g
  • Fat
    39g
  • Protein
    55g
  • Sodium
    1173mg

Recipe Steps

  • 1

    Prepare The Ingredients

    Preheat oven to 400 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Combine rice, 2 cups water, cauliflower, 1 tsp olive oil, sundried tomatoes, ¼ tsp salt and a pinch of pepper in provided tray until completely combined. Spread into a single layer on one side of the tray.

  • 2

    Add Pork Chops and Topping

    Place pork chops on rice and cover evenly with seasoning blend, crispy onions, ¼ tsp salt and a pinch of pepper. Be sure to cover pork entirely.

  • 3

    Finish The Dish

    Bake uncovered in hot oven until rice is tender and pork reaches a minimum internal temperature of 145 degrees, 25-27 minutes. Carefully remove from oven. Rest pork 5 minutes. Transfer pork chops to a plate. Stir in cream cheese and parmesan into rice mixture. Bon appétit!

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