With Roasted Green Beans and Sweet Vinegar Reduction
Prep & Cook Time:25-35 min.
Cook Within:6 days
Spice Level:Not Spicy
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.
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
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.
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.
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.
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.
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.
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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