Pan Roasted Pork Chop with Dried Plums

With Roasted Green Beans and Sweet Vinegar Reduction

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

We reached deep into our Barney bag (remember that? That big purple dinosaur had some crazy tricks) to find this fabulous recipe. A pan-roasted pork chop is served with a light but amazing red wine vinegar and dried plum sauce and paired with cardamom- and thyme-infused green beans that have been lightly seared and served with a lemon-whipped ricotta. Whoa. Full stop.

In Your Box (serves 2)

  • 8 oz. Green Beans
  • 1 Red Onion
  • 3 oz. Dried Plums
  • 1 Lemon
  • 2 Boneless Pork Chops
  • 1 tsp. Gluten Free Minor's Chicken Base
  • 4 Thyme Sprigs
  • Info
    ⅓ cup Ricotta Cheese
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Preheat oven to 425 degrees and prepare a baking sheet with foil. Trim ends from green beans. Peel and halve red onion, then julienne (cut into thin strips). Cut dried plums into ½" dice. Zest and juice lemon. Mince zest. Rinse pork chops, pat dry, and season with a pinch of salt and pepper.

  • Step 2 - Sear the Pork Chops

    Sear the Pork Chops

    Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add pork chops and sear 4 minutes, until well-browned. Flip and sear second side another 4 minutes. Remove to a plate and return pan to heat.

  • Step 3 - Make the Dried Plum Pan Sauce

    Make the Dried Plum Pan Sauce

    Add onion to pan in which pork was seared, stirring often. Cook 5 minutes until softened. Dissolve chicken base in ½ cup warm water and lemon juice. Add dried plum pieces, chicken broth-lemon mixture, and 1 tsp. lemon juice. Stir to combine. Add pork chops back to pan and simmer mixture 5-6 minutes, until sauce is thickened and pork has reached an internal temperature of 145 degrees. Rest pork chops.

  • Step 4 - Roast the Green Beans

    Roast the Green Beans

    Arrange green beans on prepared baking sheet. Drizzle with 2 tsp. olive oil and toss with half of thyme sprigs, and a pinch of salt and pepper. Roast in oven 10 minutes until beans are softened and lightly charred. Discard thyme sprigs after roasting.

  • Step 5 - Make the Whipped Ricotta

    Make the Whipped Ricotta

    Combine ricotta and lemon zest in mixing bowl. Whisk vigorously until mixture is smooth. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish

    Plate the Dish

    Divide green beans between two plates and top with whipped ricotta. Serve onion-dried plum mixture alongside and top with pork chop. Garnish with reserved thyme sprigs.