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.
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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