Meal Kit

Pan-Seared Pork Chop

With Southern Collard Green and Bean Sauté

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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

Pork chops are a tender, juicy cut of meat. We like to cook the chops on the stovetop and give them a good sear, and pair them with a delicious southern-style collard green and bean sauté.

In Your Box (serves 2)

  • 15 oz. Cannellini Beans
  • 1 Yellow Onion
  • 1 Green Bell Pepper
  • 3 Garlic Cloves
  • 6 oz. Collard Greens
  • 2 Parsley Sprigs
  • Info
    0.9 oz. Butter
  • 2 Boneless Pork Chops
  • 1 fl. oz. Red Wine Vinegar
  • 1 Roma Tomato
  • 1 Ear of Corn

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
  • Fat
  • Protein
  • Sodium

Recipe Steps

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 Vegetables

    Remove from water, pat cob dry, and with a knife, remove the kernels and set aside. Tear the leaves of the thick stems of the collard greens and discard the stems. Chop the collard leaves into 1-inch pieces. Roughly chop the parsley and the garlic. Chop the green pepper, yellow onion, and tomato in to a medium dice. Small dice the red chili. (Remove the red chili if you don’t like your dish to have a small kick). Boil a pot of salted water and cook the corn cob for 10 minutes.

  2. 2

    Cook the Collards

    Using the same pot you boiled the corn in, bring 4 cups of water and ½ Tsp. salt to a boil. Drop in the collard greens and let cook for 3-5 minutes or until collards are bright green and fork-tender. Drain greens from the pot and cool with cold running water to stop the cooking process.

  3. 3

    Cook the Chops

    Season each side of the pork chops with salt and pepper. Heat a large sauté pan over medium-high heat. Cook each side for 6-7 minutes or until golden brown and chop is firm to the touch. Cut in to the center of one chop to ensure doneness.

  4. 4

    Prepare the Sauté

    Heat a large sauté pan over medium heat. Add 2 Tbsp. butter to the pan. When pan and oil are hot, add the onion, peppers, and garlic. Sauté for 2-3 minutes or until translucent. When translucent, add the collard greens, corn kernels, tomato, beans, and red wine vinegar. Cook for another 2-3 minutes or until all the vegetables are hot and fork-tender. Season with salt and pepper to taste.

  5. 5

    Plate the Dish

    Compose a mound of southern sauté in the middle of the plate. Top the sauté with a perfectly cooked pork chop. Garnish with chopped parsley and some fresh cracked pepper. A little Louisiana hot sauce will also complement this dish perfectly.

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