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
A note about serious food allergies
Want some easy bragging rights? Tell your friends and co-workers you made a "fennel gratin" for dinner. They'll be so confused and impressed: "What's fennel?" "What's a gratin?" "What's cooking?" But only you will know how easy it was to make and how delicious and creamy it was to eat. And that's not even the star of the show! These thyme- and Parmesan-crusted pork chops are the perfect compliment to the gratin, making this a dynamite knock-out of a weekday meal.
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
Small Oven-Safe Casserole Dish
Large Non-Stick Pan
Medium Oven-Safe 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
Prepare the Ingredients
Trim top and bottom of fennel bulbs, halve, and remove tough core. Cut into ½" dice. Mince garlic. Stem thyme and coarsely chop. Trim zucchini ends, halve lengthwise, and cut on an angle into ½" slices. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Cook the Fennel
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and fennel to hot pan. Cook, stirring often, until browned and softened, 10-12 minutes. Add ¼ tsp. salt, half the thyme (reserve remaining for Parmesan crust), and cream. Bring to a boil, remove from burner, and stir in half the mozzarella. Transfer to prepared small casserole dish. Sprinkle on remaining mozzarella cheese.
Bake Gratin and Zucchini
Place zucchini on prepared baking sheet and toss with garlic, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on half of baking sheet. Place casserole dish with fennel gratin on other half. Bake until fennel gratin is golden brown and zucchini is lightly browned and tender, 8-12 minutes. While gratin bakes, make Parmesan crust.
Make the Parmesan Crust
In a small bowl, combine remaining thyme, Parmesan, and 1 tsp. olive oil.
Cook the Pork
Place a medium oven-safe pan over medium-high heat. Place 1 tsp. olive oil and pork in hot pan. Cook until browned on one side, 4-5 minutes. Flip pork, spoon Parmesan crust over the top and spread evenly. Place pan in oven and bake until Parmesan is light brown and pork reaches a minimum internal temperature of 145 degrees, 5-8 minutes. Remove pork from pan and rest 5 minutes.
Plate the Dish
Spoon gratin and zucchini onto plate. Place pork chop in front of vegetables and serve.
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