15 Minute Meal Kit

Lemon Garlic Cream Pork Chop with Pecan Butternut Squash and Brussels Sprouts

stovetop cooking

Prep & Cook Time: 60+ min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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 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 you!
A note about serious food allergies

In Your Box (serves 2)

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

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
    525
  • Carbohydrates
    25g
  • Fat
    29g
  • Protein
    42g
  • Sodium
    304mg

Recipe Steps

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 ingredients

    Mince garlic Halve lemon lengthwise. Cut one half into wedges and juice the other half. Pat pork chops dry, and season with ¼ tsp salt and pinch of pepper Roughly chop pecans

  2. 2

    Cook pork

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Place pork chops in hot pan and sear undisturbed until golden brown, 4-5 minutes. Flip chops, and cover pan. Cook until chops reach a minimum internal temperature of 145 degrees, 3-5 minutes.

  3. 3

    cook veg

    Place a large non-stick pan over medium-high heat and add 2 tsp olive oil. Add butternut to pan and cook 3-4 minutes or until lightly browned. Add ¼ cup water to pan and cover pan. Cook until butternut is tender, 4-5 minutes stirring occasionally. Add brussel sprouts, garlic, 4 tsp salt and pinch of pepper, cook until tender, 2-3 minutes. Top with pecans

  4. 4

    make sauce

    Same pan as chops. Add cream base, 1 tbs lemon juice, and pinch of salt.Bring to a simmer. Remove from heat.

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