Meal Kit
Italian-Style Breaded Pork Chop
with herb-roasted potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
Chef
Sarah Thomsen
Succulent pork gets panko treatment here, and how! There's nothing like a juicy tender chop contrasting with a crunchy coating fried to complete and utter perfection. And speaking of contrast, the meaty goodness gets a topping of acidic sweet tomatoes in a lovely sauce. This meal's so delicious, it should get the “eaten by you” treatment for dinner.
In Your Box (serves 2)
- 12 oz. Red Potatoes
- 12 oz. Boneless Pork Chops
- 4 oz. Grape Tomatoes
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⅘ oz. Tuscan Herb Butter
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¼ cup Italian Panko Blend
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½ oz. Shredded Parmesan Cheese
- 2 tsp. Mirepoix Broth Concentrate
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0.42 oz. Mayonnaise
- 2 Garlic Cloves
- 1 Rosemary Sprig
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.
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Nutrition (per serving)
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Calories760
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Carbohydrates44g
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Net Carbs39g
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Fat49g
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Protein44g
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Sodium1150mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing 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
Customize It Instructions
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If using whole chicken breasts, follow same instructions as pork chops in Steps 2, 3, and 4 cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, follow same instructions as pork chops in Steps 2, 3, and 4, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using ribeye, follow same instructions as pork chops in Steps 2, 3, and 4, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Roast the Potatoes
Cut potatoes into 1" dice.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and 1/4 tsp. salt. Massage oil and salt into potatoes.Spread into a single layer. Roast in hot oven until browned and tender, 25-30 minutes, stirring once halfway through.Gently toss or combine roasted potatoes with butter, cheese, and 2 tsp. rosemary (prepared in a later step) until potatoes are coated. Sheet will be hot! Use a utensil.While potatoes roast, prepare ingredients. -
2 Prepare the Ingredients
Stem and mince rosemary.
Quarter tomatoes.Mince garlic.Pat pork chops dry, and season both sides with a pinch of salt. -
3 Prepare the Pork Chops
Combine mayonnaise and 1 tsp. water in a mixing bowl.
Place panko on a plate.Place pork chop in mayonnaise-water mixture, coating one side. Transfer pork chop, mayonnaise-side down, to plate with panko, pressing gently to adhere. Repeat with second pork chop. -
4 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 2 Tbsp. olive oil.
Add pork chops to hot pan, panko-side down. Cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Remove from burner and season with a pinch of salt. Transfer to a plate. Rest, 3 minutes.Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook pork chops to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and cook until fragrant, 15-30 seconds.
Add tomatoes, mirepoix base, and 1/4 cup water. Bring to a simmer. Once simmering, stirring occasionally until tomatoes start to release juice and sauce slightly thickens, 2-4 minutes.Remove from burner.Plate dish as pictured on front of card, topping pork chop with sauce. Bon appétit!
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