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
A note about serious food allergies
This wine-and-mushroom sauce combination is classic with a capital “C.” One bite of a succulent pork chop smothered with this dazzling umami-rich sauce will spell out to you why, in the most amazing of forkfuls. In fact, you'll want to learn this lesson for many weeknight dinners, putting this recipe in front of your binder for further study. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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
Before You Cook
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 salmon fillets, pat dry and season flesh side with seasoning blend, 1/4 tsp. salt, and a pinch of pepper. Follow same instructions as pork in Step 2, placing in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
If using sirloin steaks, follow same instructions as pork in Steps 1 and 2, cooking until steak 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, 7-10 minutes per side. Halve to serve.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Trim ends off green beans.
Pat pork chops dry, and season both sides with seasoning blend, ¼ tsp. salt, and a pinch of pepper.
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, 5-7 minutes per side.
Reduce heat if seasoning starts to burn.
Transfer chops to a plate and tent with foil. Reserve pan; no need to wipe clean.
While pork chops cook, cook green beans.
Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add half the garlic (reserve remaining for sauce) to hot pan and cook until aromatic, 30-60 seconds.
Add green beans, rosemary sprig, ¼ tsp. salt, and a pinch of pepper. Stir until green beans are coated in oil.
Add 2 Tbsp. water, cover, and reduce heat to medium. Stir occasionally until green beans are tender, 8-10 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Remove from burner.
Make the Sauce
Return pan used to cook pork chops to medium-high and add 1 tsp. olive oil. Add mushrooms, remaining garlic, and a pinch of salt to hot pan and stir occasionally until lightly browned, 3-4 minutes.
Add marsala wine and cook until liquid is mostly evaporated, 30-60 seconds.
Stir in demi-glace, ¼ cup water, and any accumulated juices from resting pork. Bring to a boil.
Once boiling, remove from burner. Swirl in butter.
Finish the Dish
Plate dish as pictured on front of card, pouring sauce over pork chops and discarding rosemary sprig from green beans. Bon appétit!
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