Meal Kit

Parmesan Pork Chop

with tomato ragout and panko-crusted zucchini

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Expert

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 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

Chicken Parm you know you love, but have you ever thought of putting the same tomato sauciness and cheese cheesiness on… pork? We've had the thought ourselves, and present it here, all the same yumminess you know and love, but with the other white meat.

In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • 2 Zucchini
  • 4 oz. Grape Tomatoes
  • Info
    ¾ cups Panko Breadcrumbs
  • 2 Green Onions
  • Info
    1 oz. Shredded Mozzarella
  • Info
    ½ oz. Shredded Parmesan Cheese
  • ½ oz. Red Wine Vinegar
  • 1 tsp. Sugar
Contains: Sulfites
Food intolerance information

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
    550
  • Carbohydrates
    32g
  • Fat
    27g
  • Protein
    48g
  • Sodium
    1170mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot
  • 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 breasts, follow same instructions as pork in Steps 1, 4, and 5, adding topping, searing 2-4 minutes per side, then roasting until chicken reaches minimum internal temperature, 8-10 minutes.

  • If using pork tenderloin medallions, follow same instructions as pork in Steps 1, 4, and 5, adding topping, searing 2-3 minutes per side, then roasting until pork reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes. If you receive a whole tenderloin, pat dry, then slice into medallions, 3/4"-thick. Pork thickness can vary; if you receive a thinner tenderloin, we recommend checking for doneness sooner.

  • If using NY strip steak, follow same instructions as pork in Steps 1, 4, and 5, adding topping, searing 2-3 minutes per side, then roasting until steaks reach minimum internal temperature, 8-10 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Prepare Ingredients and Make Topping

    Trim zucchini ends and cut into 1/2" rounds.

    Halve tomatoes.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Combine 1/4 cup panko (reserve remaining for pork chops), a pinch of salt and pepper, and Parmesan in a mixing bowl. Set aside.

    Pat pork chops dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. Place remaining panko on a plate. Transfer pork to plate, flipping until coated on both sides, pressing gently to adhere.

  2. 2

    Start the Zucchini

    Place zucchini on prepared baking sheet and top with 1 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into zucchini.

    Spread zucchini into a single layer on one side of baking sheet. Top evenly with panko-Parmesan topping.

    Roast in hot oven, 10 minutes.

    Carefully remove from oven. Zucchini will finish cooking in a later step.

    While zucchini roast, continue recipe.

  3. 3

    Make the Ragout

    Place a small pot over medium-high heat and add 1 tsp. olive oil.

    Add tomatoes and white portions of green onions to hot pot. Stir often until tender and tomatoes start to break down, 3-5 minutes.

    Add 1/4 cup water, half the vinegar (remaining is yours to use as you please!), half the sugar (remaining is yours to use as you please!), 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer.

    Once simmering, stir occasionally until liquid is almost completely evaporated, 4-6 minutes.

    Remove from burner.

    While ragout cooks, continue recipe.

  4. 4

    Start the Pork Chops

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add pork chops to hot pan. Cook until golden-brown, 2-4 minutes per side.

    Pork chops will finish cooking in a later step.

    Remove from burner. Transfer pork chops to empty side of baking sheet. Top evenly with ragout, then mozzarella.

  5. 5

    Finish Pork Chops and Finish Dish

    Roast zucchini and pork chops in hot oven until zucchini are tender and pork chops reach a minimum internal temperature of 145 degrees, 4-6 minutes.

    Remove from oven and rest, 3 minutes.

    Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

    Plate dish as pictured on front of card, garnishing pork chops with green portions of green onions. Bon appétit!

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