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
A note about serious food allergies
Let's get decadent, and let's get classic: a breaded pork chop with gravy goes back in American culinary history, and we're proud to give you our version here. Crispy panko coats juicy pork, augmented by a green onion gravy that's rich and indulgent. Add to all this goodness creamy mashed potatoes and fresh snap peas and you've got a dinner that'll stick to your ribs and warm your heart. Tip: Strings in the snap peas make them less than ideal for chewing. Best way to remove them? Pinch the curly end of the pod, and grab the small curl at the bottom, pinching until its completely removed. Then pull downward to remove the “string.” (You can use a knife to help you, just be careful!)
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 Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.
Cut potatoes into large chunks.
Pat pork chops dry, and season both sides with seasoning blend.
If using chicken, follow same instructions.
Make the Mashed Potatoes
Bring a medium pot with potato chunks and 2 tsp. salt covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add green portions of green onions, butter, half the cream (reserve remaining for gravy), ¼ cup potato cooking water, and ¼ tsp salt. Mash until almost smooth. If potatoes are too dry, add additional cooking water 1 Tbsp. at a time.
While potatoes cook, start pork chops.
Start the Pork Chops
In a mixing bowl, combine panko and 1 tsp. olive oil.
Place pork chops on one half of prepared baking sheet. Evenly top chops with panko mixture, pressing gently to adhere.
Roast in hot oven until crust begins to brown, 6-7 minutes.
If using chicken, follow same instructions and roast, 11-13 minutes.
While chops roast, prepare snap peas.
Finish Pork Chops and Roast Snap Peas
In another mixing bowl, combine snap peas, ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper until coated.
Remove baking sheet from oven and carefully place snap peas on empty half. Spread into a single layer on their half.
Roast until peas are tender and chops reach a minimum internal temperature of 145 degrees, 6-7 minutes.
If using chicken, follow same instructions until it reaches a minimum internal temperature of 165 degrees. If crust browns too quickly, tent with foil.
Make Gravy and Finish Dish
Place a small non-stick pan over medium-high heat and add ½ tsp. olive oil. Add white portions of green onions to hot pan and stir occasionally until beginning to soften, 1-2 minutes.
Add chicken base and remaining cream. Bring to a simmer and stir constantly until slightly thickened, 30-45 seconds.
Remove from burner. Sauce will continue to thicken off burner.
Plate dish as pictured on front of card, serving pork chops on sauce. Bon appétit!
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