Meal Kit

Hot Honey Pork Chop

with roasted snow pea-shallot medley

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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.

In Your Box (serves 2)

  • 16 oz. Bone-in Pork Chops
  • 1 Yellow Bell Pepper
  • 6 oz. Snow Peas
  • 3 Shallots
  • 4 oz. Grape Tomatoes
  • 2 oz. Thyme Sprigs
  • ¾ oz. Honey
  • 0.17 fl. oz. Red Wine Vinegar
  • 1 tsp. Red Pepper Flakes

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Pan
  • 1 Small Bowl

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare the Ingredients

    Peel and halve shallots. Cut into 1/4" slices. Stem thyme. Stem, seed, and cut yellow bell pepper into 1/2’’ dice. Rinse pork chops and pat dry.

  2. 2

    Roast the Vegetables

    Place peas, shallots, yellow bell peppers, and grape tomatoes on prepared baking sheet. Drizzle with 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Plate the Dish

    Divide vegetables between two plates. Lean pork chops against them and brush with hot honey.

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