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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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In this meal, you'll mix the nutty salty Parmesan with the herb-y olfactory delight of thyme, and spread it on a succulent pork chop already topped with delicious Dijon. Plop it on a baking sheet with fresh Brussels and apple and what do you have? Your dinner a couple of Wednesdays from now. Or Thursday… any day works for us really. You will be inviting us to share this delicious meal, right? Especially after we told you how to make it? Oh, COME ON!
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
Customize It Instructions
If using chicken breast, follow same instructions as pork in Steps 2 and 3, cooking chicken undisturbed until browned on one side, 4-5 minutes, and roasting until chicken reaches minimum internal temperature, 10-12 minutes.
If using sirloin steaks, follow same instructions as pork in Steps 2 and 3, searing steaks undisturbed until browned, 2-3 minutes, and roasting until steaks reach minimum internal temperature, 10-12 minutes.
Start the Brussels Sprouts
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Place Brussels sprouts 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 Brussels sprouts.
Spread into a single layer on one half of baking sheet and roast in hot oven, 12 minutes.
Remove from oven. Brussels will finish roasting in a later step.
While Brussels sprouts roast, prepare ingredients.
Prepare the Ingredients
Stem and mince thyme.
Quarter apple and remove core. Cut into ½" chunks.
Combine thyme, breadcrumbs, and cheese in a mixing bowl. Set aside.
Pat pork dry, and season both sides with a pinch of salt and pepper.
Cook Pork and Finish Brussels Sprouts and Apple
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork to hot pan and sear until browned on one side, 3-4 minutes.
Transfer pork to empty space on baking sheet, seared side up. Spread Dijon on pork and top with thyme-cheese mixture, pressing gently to adhere. There may be some mixture left over. Reserve pan; no need to wipe clean.
Add apple pieces to Brussels sprouts. Roast until pork reaches a minimum internal temperature of 145 degrees, 7-9 minutes.
Remove pork to a plate and rest, 3 minutes. Carefully, toss Brussels sprouts and apple with 1 tsp. olive oil and a pinch of salt. Use a utensil! Baking sheet will be hot!
While pork rests, make sauce.
Make the Sauce
Return pan used to cook pork to medium heat and add ¼ cup water and demi-glace. Bring to a simmer.
Once simmering, cook until liquid is slightly thickened, 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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