Meal Kit

Pan Roasted Pork Chop with Dried Plums

With Roasted Green Beans and Sweet Vinegar Reduction

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

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 you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs

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)

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

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium 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
  1. 1

    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 1/2" dice. Zest and juice lemon. Mince zest. Rinse pork chops, pat dry, and season with a pinch of salt and pepper.

  2. 2

    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.

  3. 3

    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 1/2 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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

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