Meal Kit
Marsala Fig Pork Chop
with Parmesan zucchini and peas
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- GLUTEN-SMART
Chef
Sarah Thomsen
Marsala wine and fig both have special flavor profiles that we can't do justice with mere words; they're both sweet, but not too tangy, 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
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½ oz. Grated Parmesan Cheese
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⅓ oz. Butter
- 2 Garlic Cloves
- ½ tsp. Pink Seasoned Salt
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) DOp6XbPr
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Calories570
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Carbohydrates31g
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Net Carbs27g
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Fat27g
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Protein44g
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Sodium1050mg
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
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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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 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. Transfer 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 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 Make the Sauce
Return pan used to cook pork chops to medium heat.
Add wine to hot pan and stir occasionally until liquid has 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 Finish the Dish
Plate dish as pictured on front of card, topping pork chop with sauce and garnishing vegetables with cheese. Bon appétit!
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