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
If it were up to us, hot honey would supplant ketchup as the condiment of choice when it comes to making just about everything taste better. Paint a swath of this sweet-meets-heat goodness onto a pan-seared pork chop, and you'll see what we mean. Best of all, we've paired it with crisp, roasted vegetables for a meal that's healthy and absurdly delicious.
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
Before You Cook
Prepare the Ingredients
Peel and halve shallots. Cut into ¼" slices. Stem thyme. Stem, seed, and cut yellow bell pepper into ½’’ dice. Rinse pork chops and pat dry.
Roast the Vegetables
Place peas, shallots, yellow bell peppers, and grape tomatoes on prepared baking sheet. Drizzle with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss together to completely coat. Roast 12-14 minutes, or until vegetables are tender and lightly browned. Remove from oven and set aside.
Cook the Pork Chops
While vegetables cook, heat a large pan over medium-high heat. Use a sharp knife to slice very shallow cuts spaced 2" apart into the outer edge of fat on pork chops. Season both sides of pork chops with a pinch of salt and pepper. Add 1 tsp. olive oil to hot pan and place pork chops in pan. Cook first side for 4-5 minutes, or until pork is golden brown. Flip chops and cook 3-4 more minutes, or until pork has reached a minimum internal temperature of 145 degrees. Remove chops from pan and allow to rest.
Make the Hot Honey
In a small bowl, stir together honey, red pepper flakes (start with 1 packet, taste, and add more if desired), red wine vinegar, thyme leaves, and a pinch of salt.
Plate the Dish
Divide vegetables between two plates. Lean pork chops against them and brush with hot honey.
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