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
Chef
Sarah Thomsen
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
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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.
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Nutrition (per serving)
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Calories574
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Carbohydrates32g
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Fat31g
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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
Customize It Instructions
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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.
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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.
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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.
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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.
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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.
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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. Stir often until aromatic and warmed through, 2-3 minutes. Remove from burner.
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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.
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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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