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

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    ¼ cup Italian Breadcrumbs
  • Info
    ⅓ oz. Butter
  • 8 oz. Brussels Sprouts
  • Info
    ½ oz. Shredded Parmesan Cheese
  • 12 oz. Boneless Pork Chops
  • Info
    2 tsp. Beef Demi-Glace
  • 1 Rosemary
  • ½ tsp. Garlic Salt
  • 1 Golden Delicious Apple
  • ¼ oz. Dijon Mustard

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.

  • Nutrition (per serving)

  • Calories
    534
  • Carbohydrates
    30g
  • Fat
    26g
  • Protein
    44g
  • Sodium
    1703mg

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, placing pork on sauce. Bon appétit!

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