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.
You Will Need
Medium 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
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.
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.
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.
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.
Finish the Dish
Plate dish as pictured on front of card, placing pork on sauce. Bon appétit!
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