Meal Kit

Parmesan and Thyme-Crusted Pork Chop

with roasted apple and Brussels sprouts

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 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!

In Your Box (serves 2)

  • 3 Thyme Sprigs
  • 1 Gala Apple
  • 12 oz. Boneless Pork Chops
  • Info
    ⅓ oz. Butter
  • 8 oz. Brussels Sprouts
  • Info
    2 tsp. Beef Demi-Glace
  • Info
    ½ oz. Shredded Parmesan Cheese
  • ½ tsp. Garlic Salt
  • ¼ oz. Dijon Mustard
  • Info
    2 Tbsp. Italian Panko Blend

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
    514
  • Carbohydrates
    25g
  • Fat
    25g
  • Protein
    43g
  • Sodium
    1524mg

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

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.

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Finish the Dish

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

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