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
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.
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
Small Oven-Safe Pan
Medium Oven-Safe Pan
Before You Cook
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.
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.
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.
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.
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.
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.
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