Meal Kit

Marsala Fig Pork Chop

with Parmesan zucchini and peas

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

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
  • Under %{max_calories} calories
    Under 35g carbs

Marsala wine and fig are both special flavor profiles that we can't do justice with mere words; they're both sweet but not too, tangy but not too, a little different and a little magical. Together, they bring special perfection to this pork chop, a buttery clean-it-all-off-the-plate stunner.

In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • 2 Zucchini
  • 3 oz. Peas
  • 2 fl. oz. Marsala Wine
  • 2 Tbsp. Fig Spread
  • Info
    ½ oz. Grated Parmesan
  • Info
    ⅓ oz. Butter
  • 2 Garlic Cloves
  • ½ tsp. Pink Seasoned Salt
Contains: Sulfites
Food intolerance information

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

Customize It Instructions

  • If using ahi tuna, follow same instructions as pork chops in Steps 1 and 2, cooking until golden brown and tuna reaches a 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 chops in Steps 1 and 2, cooking until golden brown and chicken reaches a minimum internal temperature, 5-7 minutes per side.

  • If using sirloin steaks, follow same instructions as pork chops in Steps 1 and 2, cooking until golden brown and steaks reach a minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Prepare the Ingredients

    Trim zucchini and cut into 3" spears.

    Mince garlic.

    Pat pork chops dry, and season both sides with half the pink seasoned salt (reserve remaining for vegetables) and a pinch of salt.

  2. 2

    Cook the Pork Chops

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add pork chops to hot pan. Cook until golden brown and chops reach 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. Remove from burner. Remove pork chops to a plate and tent with foil. Rest, 3 minutes.

    Reserve pan; no need to wipe clean.

    While pork chops cook, continue recipe.

  3. 3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

    Add zucchini to hot pan and stir occasionally until beginning to soften, 4-5 minutes.

    Add garlic, peas, remaining pink seasoned salt, and a pinch of salt. Stir often until aromatic and warmed through, 2-3 minutes.

    Remove from burner.

  4. 4

    Make the Sauce

    Return pan used to cook pork chops to medium heat.

    Add wine to hot pan and cook until liquid is reduced by half, 1-2 minutes.

    Adding alcohol to a hot pan may cause some flames; use caution.

    Stir in fig spread until combined.

    Remove from burner. Stir in butter.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping pork chops with sauce and garnishing vegetables with cheese. Bon appétit!

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