Lemon Cream Pork Chop with Pecan Butternut Squash and Brussels Sprouts
Prep & Cook Time:10-15 min.
Cook Within:4 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
A note about serious food allergies
Bright lemon and rich cream are such a lovely combination together; like the best partnerships, each brings out something of the other that makes the whole better. The combination makes this pork chop a whole lot better, too, and it was already starting from a tender, meaty, delightful place. Working together makes everything better!
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
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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
If using ahi tuna, follow same instructions as pork in Step 1, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
If using chicken breasts, follow same instructions as pork in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using sirloin steaks, follow same instructions as pork in Step 1, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
Cook the Pork Chops
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork chops to hot pan and cook undisturbed until golden brown, 4-5 minutes.
Flip chops. Cover, and cook until chops are browned and reach a minimum internal temperature of 145 degrees, 3-5 minutes.
Remove chops to a plate and tent with foil. Rest, 3 minutes. Reserve pan; no need to wipe clean.
While pork chops cook, prepare ingredients.
Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp olive oil. Add butternut squash to hot pan and stir occasionally until lightly browned, 3-4 minutes.
Add ¼ cup water. Cover, and stir occasionally until squash is tender, 4-5 minutes.
Uncover, and stir in Brussels sprouts, garlic, ¼ tsp. salt, and a pinch of pepper. Cook until tender, 2-3 minutes.
Top with pecans and remove from burner.
While vegetables cook, make sauce.
Make Sauce and Finish Dish
Return pan used to cook pork to medium-heat heat. Add cream base, 1 Tbsp. lemon juice, and ¼ tsp. salt to hot pan. Bring to a simmer.
Once simmering, remove from burner.
Plate dish as pictured on front of card, topping pork chops with sauce and squeezing lemon wedges over meal to taste. Bon appétit!
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