Mustard and Thyme Pork Chop

With Roasted Apple Turnip Hash and Kale

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

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

There’s no way we could have packed more perfect fall flavors into this dish had we tried. Succulent bone-in chops are cooked pan-seared and then topped with a thyme, parsley, and lemon zest dijon spread. The autumn chops are served with a side of apple turnip hash and buttered kale for pure heaven on a plate.

In Your Box (serves 2)

  • 12 oz. Turnip
  • 1 Red Delicious Apple
  • 1 Rosemary Sprigs
  • 1 Thyme Sprigs
  • 6 Parsley Sprigs
  • 1 Lemon
  • 16 oz. Bone-in Pork Chop
  • ¼ oz. Honey
  • Info
    ⅗ oz. Butter
  • 8 oz. Lacinato Kale
  • ½ oz. Dijon Mustard

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
    614
  • Carbohydrates
    36g
  • Fat
    31g
  • Protein
    46g
  • Sodium
    495mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Pan
  • 1 Mixing Bowl
  • 1

    Prepare the Ingredients

    Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Peel turnips and cut into ½" dice. Seed and cut apple into ½" dice . Stem and mince rosemary leaves and thyme leaves. Zest and cut lemon into 4 ½" rounds. Stem and mince parsley. Stem kale and roughly chop leaves. Rinse pork chops and pat dry.

  • 2

    Cook the Hash

    Prepare a baking sheet pan with foil and spray. Put the turnips and apples on the baking sheet. Season them with honey, rosemary, 1 tsp olive oil and a pinch of salt and pepper. Gently toss together. Roast in oven until golden brown and tender, about 10-12 minutes.

  • 3

    Cook the Pork Chops

    Heat a medium oven safe pan over high heat. Season pork chops with a pinch of salt and pepper on both sides and add 1 Tbsp. of olive oil to the pan. Brown the chops, about 2-3 minutes on each side. Place two lemon rounds Place pan on oven and roast for for 3-4 more minutes, or until pork chops reach a minimum internal temperature of 145 degrees. Remove the pork from the pan and set aside to rest. Reserve pan for the next step.

  • 4

    Cook the Kale

    Heat the same pan used to cook the pork over medium heat. Melt the butter in the pan. Add the kale and a pinch of salt and pepper. Cook for 3-4 minutes until the kale is wilted and tender.

  • 5

    Add Dijon Mustard and Spices

    In a mixing bowl, combine parsley, thyme, and lemon zest. Spread the tops of the pork chops with dijon mustard. Sprinkle the herb mixture on top of the mustard.

  • 6

    Plate the Dish

    Place apple turnip hash and the kale on the plate, then prop the pork chop up against them. Enjoy!

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