Meal Kit
Marinara Pork Chop with Polenta Florentine
and fresh tomato
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 1 Roma Tomato
- 4 oz. Marinara Sauce
- 3 oz. Polenta
- 2 oz. Baby Spinach
- 2 oz. Cream Cheese
- 1 oz. Grated Parmesan Cheese
- 1 oz. Basil Pesto Butter
- ½ tsp. Rotisserie Chicken Seasoning
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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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Calories790
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Carbohydrates48g
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Net Carbs42g
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Fat44g
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Protein49g
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Sodium1850mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Plate
- 1 Whisk
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Coarsely chop spinach.
Core tomato and cut into 1/2" dice.Pat pork chops dry. Season both sides with rotisserie chicken seasoning and a pinch of salt and pepper. -
2 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork chops to hot pan. Cook until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Transfer pork to a plate. Rest, 3 minutes.Wipe pan clean and keep over medium heat. -
3 Cook the Sauce
Add 1 tsp. olive oil, tomatoes, red pepper flakes (to taste), and a pinch of salt to hot pan. Stir often until tomatoes are slightly softened, 2-3 minutes.
Add marinara sauce and stir often until combined, 1-2 minutes.Remove from burner. Cover and set aside to keep warm. -
4 Start the Polenta
Place a medium pot over medium heat and add 1 Tbsp. olive oil.
Add polenta to hot pot and stir often until coated, 1-2 minutes.Slowly pour in 2 cups water while stirring with a whisk.Add garlic salt and 1/4 tsp. salt. Stir constantly until starting to thicken, 3-5 minutes. -
5 Finish Polenta and Finish Dish
Add cream cheese, spinach, butter, and grated cheese to hot pot. Stir often until butter is melted and spinach is wilted, 1-2 minutes.
If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pork with sauce. Slice pork, if desired. Bon appétit!
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