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
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.
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
Stem and mince thyme.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Roast The Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.
Halfway through baking, toss brussels with half the parmesan.
Cook The Pork Chops
Pat pork chops dry, and season with ¼ tsp salt and a pinch of pepper.
Combine minced thyme and panko in a bowl.
Spread dijon mustard evenly on both sides of chops. Top evenly with panko mixture.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Make The Topping
Add sour cream and dill seasoning in a bowl until thoroughly combined.
Finish The Dish
Plate dish as pictured on front of card, topping brussels with remaining parmesan. Bon appétit!
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