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
Spice Level:Not Spicy
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.
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
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.
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.
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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