Pan-Seared Pork Chop with Fennel-Honey Butter

with au gratin turnips and Swiss chard

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

In this seasonally appropriate dish, you’ll start with a perfectly seared pork chop and top it with fennel- and honey-infused butter. It’s complemented with turnip gratin – (so creamy and straight-up good) and finished with garlicky Swiss chard sautéed in pork pan sauce. Get on it.

In Your Box (serves 2)

  • Info
    0.9 oz. Butter
  • 10 oz. Turnips
  • 9 oz. Swiss Chard
  • 2 Parsley Sprigs
  • 2 Oregano Sprigs
  • 2 Garlic Cloves
  • 16 oz. Bone-in Pork Chops
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    1 oz. Shredded Mozzarella
  • ½ fl. oz. Honey
  • ¼ tsp. Ground Fennel
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Small Oven-Safe Pan
  • 1 Small Bowl
  • 1 Medium Oven-Safe Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Bring a small oven-safe pan with 2 cups lightly salted water to a boil over high heat. Peel and cut turnips into ½" dice. Stem Swiss chard. Swiss chard may be discolored at the fold, which is normal. The leaves are still good to use! Stem and mince parsley. Stem and mince oregano. Mince garlic. Rinse pork chops, pat dry, and season with a pinch of salt and pepper.

  • Step 2 - Cook the Turnips

    Cook the Turnips

    Add turnips to boiling water and cook 6-8 minutes, or until slightly tender. Strain turnips in colander. Wipe out pan and coat with cooking spray. Add turnips, parsley, and evaporated milk to pan. Sprinkle top with mozzarella cheese and a pinch of salt and pepper and bring to a boil over medium-high heat. Transfer to oven and bake until gratin is brown, about 12 minutes.

  • Step 3 - Make the Butter

    Make the Butter

    Stir together butter, honey, oregano, and ground fennel in a small bowl with a pinch of salt and pepper. If butter is still cold, use a fork to mash ingredients together. Divide into two discs and refrigerate until plating.

  • Step 4 - Cook the Pork Chops

    Cook the Pork Chops

    Heat a medium oven-safe pan over medium-high heat and add 1 tsp. olive oil to hot pan. Add pork chops and cook 3-4 minutes, or until first side is golden brown. Flip pork chops and place pan in oven. Bake 5-6 minutes, or until chops reach a minimum internal temperature of 145 degrees. Remove chops from pan and set aside to rest. Reserve pan with pork drippings.

  • Step 5 - Cook the Swiss Chard

    Cook the Swiss Chard

    Return pan with pork drippings to medium-high heat. Add garlic and cook for 30 seconds. Add 3 Tbsp. water and Swiss chard. Season with a pinch of salt and pepper and cook for 2-3 minutes, or until chard wilts.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place scoop of au gratin turnips on a plate. Add Swiss chard next to turnips. Rest pork against chard and dollop with fennel-honey butter.