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
A note about serious food allergies
Unsure what Milanese-style means? Don’t fret! We’re here to help. It’s when a piece of meat is pounded, sliced thinly or both, and coated with a breading before pan fried. Sounds intriguing, right? Well, we’ve coated a tasty pork chop with a crispy panko topping and garnished it with a fiery roasted salsa. Each bite will get better and better.
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
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 2, 3, and 4, cooking until golden brown, 1-2 minutes per side, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
Prepare the Ingredients
Coarsely chop pepitas.
Halve any large butternut squash pieces to roughly match smaller pieces.Trim and thinly slice green onions, keeping white and green portions separate.
Prepare the Pork Chops
Pat pork dry. Cover pork with plastic wrap and use a heavy object to pound to an even 1/2" thickness.
Unwrap pork and season both sides with garlic salt. Place panko on a plate.Transfer pork to plate with panko, coating one side completely and pressing gently to adhere. Rest pork, at least 10 minutes.While pork rests, continue recipe.
Start the Butternut Squash and Pork
Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper.
Spread into a single layer. Roast in hot oven, 12 minutes.While butternut squash roasts, place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add pork, panko side down, to hot pan and cook until golden brown, 1-2 minutes per side.Remove from burner. Butternut squash and pork will finish cooking in a later step.
Finish the Butternut Squash and Pork
After 12 minutes, carefully remove baking sheet from oven. Push butternut squash to one side of baking sheet and gently toss. Top with half the cheese (reserve remaining for garnish) and pepitas. Baking sheet will be hot! Use a utensil.
Transfer pork to empty side of baking sheet, panko side up. Wipe pan clean and reserve.Roast in hot oven until butternut squash is fork-tender and pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes.Carefully remove from oven. Rest, 3 minutes.While butternut squash and pork roast, continue recipe.
Make Sauce and Finish Dish
Return pan used to cook pork to medium heat and add 1 tsp. olive oil.
Add white portions of green onions and stir often until tender, 1-2 minutes.Add a pinch of salt, salsa verde (to taste), and 2 Tbsp. water and stir to combine. Reduce heat to low. Stir often, 1 minute.Remove from burner. Stir in half the green portions of green onions (reserve remaining for garnish).Plate dish as pictured on front of card, topping pork chop with sauce and garnishing butternut squash with remaining cheese and green portions of green onions. Bon appétit!
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