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
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
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
Prepare the Ingredients
Trim zucchini ends and cut into ¼" slices on an angle.
Pat pork chops dry, and season both sides with ¼ tsp. salt.
[BETA CHANGES: zucchini now in coins]
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.
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)]
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.
Finish the Dish
Plate dish as pictured on front of card, topping pork chops with sauce. Bon appétit!
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