Meal Kit
Marsala Fig Pork Chop
with zucchini and peas
Prep & Cook Time: 25-35 min.
Cook Within: 6 days
Difficulty Level: Expert
Spice Level: Not Spicy
Contains: Milk
Chef
Sarah Thomsen
In Your Box (serves 2)
- 2 oz. Marsala Cooking Wine
- 12 oz. Boneless Pork Chops
- 2 Garlic Cloves
- 2 Tbsp. Fig Preserves
- 2 Zucchini
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⅗ oz. Butter
- 3 oz. Corn Kernels
- 1 tsp. Seasoned Salt Blend
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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Calories570
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Carbohydrates31g
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Fat28g
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Protein40g
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Sodium1251mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 Prepare the Ingredients
Trim zucchini ends and cut into ¼" slices on an angle. Mince garlic. Pat pork chops dry, and season both sides with ¼ tsp. salt.
[BETA CHANGES: zucchini now in coins]
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2 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. Remove pork chops from pan and tent with foil. Reserve pan; no need to wipe clean. While pork chops cook, start vegetables.
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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, corn, and seasoned salt and stir often until aromatic and warmed through, 2-3 minutes. Remove from burner.
[beta changes: zucchini in coinos, corn (no peas)]
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4 Make the Sauce
Return pan used to cook pork chops to medium heat. Add Marsala to hot pan and cook until liquid is reduced by half, 1-2 minutes. Stir in fig preserves until combined. Remove from burner. Swirl in butter.
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5 Finish the Dish
Plate dish as pictured on front of card, topping pork chops with sauce. Bon appétit!
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