Meal Kit

Marsala Fig Pork Chop

with zucchini and corn

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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

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)

  • 3 oz. Corn Kernels
  • 2 Tbsp. Fig Spread
  • 2 oz. Marsala Cooking Wine
  • 1 tsp. Seasoned Salt Blend
  • Info
    ⅗ oz. Butter
  • 2 Zucchini
  • 2 Garlic Cloves
  • 12 oz. Boneless Pork Chops

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
    574
  • Carbohydrates
    32g
  • Fat
    31g
  • Protein
    40g
  • Sodium
    1251mg

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

Customize It Instructions

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

  • If using NY strip steak, follow same instructions as pork in Steps 1 and 2, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.

  • If using ahi tuna, follow same instructions as pork in Steps 1 and 2, cooking until tuna reaches 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.

  1. 1

    Prepare the Ingredients

    Trim zucchini ends and cut into ¼" rounds on an angle. Mince garlic. Pat pork chops dry, and season both sides with ¼ tsp. 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 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. Rest, 3 minutes. Reserve pan; no need to wipe clean. While pork chops cook, start vegetables.

  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, corn, and seasoned 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. Stir in fig spread until combined. Remove from burner. Swirl in butter.

  5. 5

    Finish the Dish

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

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