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

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 recipe cards and 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

In Your Box (serves 2)

  • 2 oz. Marsala Cooking Wine
  • 12 oz. Boneless Pork Chops
  • 2 Garlic Cloves
  • 2 Tbsp. Fig Preserves
  • 2 Zucchini
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    570
  • Carbohydrates
    31g
  • Fat
    28g
  • 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
  1. 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]

  2. 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.

  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 and stir often until aromatic and warmed through, 2-3 minutes. Remove from burner.

    [beta changes: zucchini in coinos, corn (no peas)]

  4. 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.

  5. 5

    Finish the Dish

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

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