Meal Kit
Parmesan and Rosemary-Crusted Pork Chop
with apple and Brussels sprout hash
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Brussels Sprouts
- 1 Golden Delicious Apple
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¼ cup Italian Breadcrumbs
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½ oz. Shredded Parmesan Cheese
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
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⅓ oz. Butter
- ¼ oz. Dijon Mustard
- 1 Rosemary Sprig
- ½ tsp. Garlic Salt
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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Calories530
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Carbohydrates30g
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Net Carbs26g
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Fat26g
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Protein43g
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Sodium1690mg
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 1/2" chunks.Place Brussels sprouts and apple on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, 1/4 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 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 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 Make the Sauce
Return pan used to cook pork chops to medium heat and add 1/4 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 Finish the Dish
Plate dish as pictured on front of card, placing pork on sauce. Bon appétit!
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