15 Minute Meal Kit

Lemon Cream Pork Chop with Pecan Butternut Squash and Brussels Sprouts

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Tree Nuts (Pecans), Milk

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

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!

In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • 8 oz. Cubed Butternut Squash
  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Lemon
  • 4 oz. Shredded Brussels Sprouts
  • Info
    ½ oz. Roasted Pecans
  • 2 Garlic Cloves

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
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

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

  • 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.

  1. 1

    Cook the Pork Chops

    Pat pork chops dry, and season both sides with 1/4 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.

  2. 2

    Prepare the Ingredients

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

    Mince garlic.

  3. 3

    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 1/4 cup water. Cover, and stir occasionally until squash is tender, 4-5 minutes.

    Uncover, and stir in Brussels sprouts, garlic, 1/4 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.

  4. 4

    Make Sauce and Finish Dish

    Return pan used to cook pork to medium-heat heat. Add cream base, 1 Tbsp. lemon juice, and 1/4 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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