Oven-Ready
Parmesan Pork Chop with Pesto Broccoli
easy prep & pan included
Prep & Cook Time: 35-45 min.
Cook Within: 6 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat, Soy
Chef
David Padilla
In Your Box (serves 2)
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1 oz. Shredded Parmesan Cheese
- ½ tsp. Garlic Salt
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½ oz. Crispy Red Peppers
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2 fl. oz. Basil Pesto Aioli
- 12 oz. Broccoli Florets
- 12 oz. Boneless Pork Chops
- 2 oz. Marinara Sauce
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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Calories624
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Carbohydrates17g
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Fat41g
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Protein48g
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Sodium1416mg
Recipe Steps
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 Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Thoroughly combine broccoli, 1 tsp. olive oil, and garlic salt in provided tray. Spread into a single layer. Bake in hot oven, 15 minutes.
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2 Add the Pork Chops
Carefully, remove tray from oven. Push broccoli to one side. Tray will be hot! Use a utensil. Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Add pork chops to empty side of tray. Top pork evenly with marinara and Parmesan.
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3 Finish the Dish
Bake again uncovered until broccoli is tender and pork reaches a minimum internal temperature of 145 degrees, 15-18 minutes. Carefully remove from oven. Top pork chops with crispy peppers and broccoli with basil pesto aioli. Bon appétit!
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