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
Chef
Sarah Thomsen
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Cubed Butternut Squash
- 4 oz. Shredded Brussels Sprouts
- 1 Lemon
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4 fl. oz. Cream Sauce Base
- 2 Garlic Cloves
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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.
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Nutrition (per serving)
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Calories564
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Carbohydrates25g
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Fat34g
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Protein42g
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Sodium1037mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
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1 Cook the Pork Chops
WRITTEN
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 sear undisturbed until golden brown, 4-5 minutes. Flip chops, and cover pan. 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
[PIC: pork chops with the cover half on]
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2 Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half. Mince garlic.
[PIC: lemon wedges, lemon juice, garlic]
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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 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.
[PIC: vegetables in pan]
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4 Make Sauce and Finish Dish
Return pan used to cook chops to medium-heat heat. Add cream base, 1 Tbsp. lemon juice, and a pinch of 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!
[PIC: sauce sauce in pany pan]
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