Meal Kit
Mustard and Thyme Pork Chop
With Roasted Apple Turnip Hash and Kale
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Nigel Palmer
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)
- 16 oz. Bone-in Pork Chop
- 12 oz. Turnip
- 8 oz. Lacinato Kale
- 1 Red Delicious Apple
- 1 Lemon
- 1 oz. Thyme Sprigs
- 6 Parsley Sprigs
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⅗ oz. Butter
- ½ oz. Dijon Mustard
- ¼ oz. Honey
- 1 Rosemary Sprigs
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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Calories500
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Carbohydrates36g
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Net Carbs31g
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Fat16g
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Protein56g
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Sodium500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium Oven-Safe Pan
- 1 Mixing Bowl
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
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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 1/2" rounds. Stem and mince parsley. Stem kale and roughly chop leaves. Rinse pork chops and pat dry.
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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.
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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.
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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.
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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.
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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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