Meal Kit
Parmesan and Rosemary-Crusted Pork Chop
with apple and Brussels sprout hash
Prep & Cook Time: 35-45 min.
Cook Within: 6 days
Difficulty Level: Intermediate
Spice Level: Not Spicy


Contains: Milk, Wheat

Chef
Ryan Pugh
In Your Box (serves 2)
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- ¼ oz. Dijon Mustard
- 1 Golden Delicious Apple
- ½ tsp. Garlic Salt
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- 1 Rosemary
- 12 oz. Boneless Pork Chops
- 8 oz. Brussels Sprouts
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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.
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Nutrition (per serving)
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Calories528
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Carbohydrates30g
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Fat26g
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Protein44g
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Sodium1695mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
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
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1 Start the Hash
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Quarter apple and remove core. Cut into ½" chunks. Place Brussels sprouts and apple on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into hash. Spread into a single layer on one half of baking sheet and roast in hot oven until hash starts to brown, 12-13 minutes. Remove from oven. Hash will finish cooking in a later step. While Brussels sprouts and apple roast, prepare ingredients.
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2 Prepare the Ingredients
Stem rosemary. Wrap rosemary leaves in a paper towel and microwave, 2 minutes. Chop microwaved rosemary. In a mixing bowl, combine rosemary, breadcrumbs, and cheese. Set aside. Pat pork chops dry, and season both sides with a pinch of salt and pepper.
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3 Cook Pork and Finish Hash
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and sear until browned on one side, 3-4 minutes. Transfer pork chops to empty space on baking sheet, seared-side up. Spread mustard on pork chops and top with rosemary-cheese mixture. There may be some mixture left over. Reserve pan; no need to wipe clean. Bake in hot oven until hash is tender and pork reaches a minimum internal temperature of 145 degrees, 7-9 minutes. Gently toss hash with 1 tsp. olive oil and a pinch of salt. Baking sheet will be hot! Use a utensil. Rest pork, 3 minutes. While pork rests, make sauce.
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4 Make the Sauce
Return pan used to cook pork chops to medium heat and add ¼ cup water and demi-glace. Bring to a simmer. Once simmering, stir occasionally until liquid is reduced by half, 1-2 minutes. Remove from burner and stir in butter.
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5 Finish the Dish
Plate dish as pictured on front of card, placing pork on sauce. Bon appétit!
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