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Lemon Cream Pork Chop with Pecan Butternut Squash and Brussels Sprouts
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Pecans), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Sarah Thomsen
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Cubed Butternut Squash
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4 fl. oz. Cream Sauce Base
- 1 Lemon
- 4 oz. Shredded Brussels Sprouts
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½ oz. 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.
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Nutrition (per serving)
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Calories610
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Carbohydrates25g
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Net Carbs20g
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Fat38g
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Protein42g
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Sodium1030mg
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
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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 Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Mince garlic. -
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 Make Sauce and Finish Dish
Return pan used to cook pork 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!
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