Express
Peach and Thyme Glazed Pork Chop
with garlic and herb green beans
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 2)
- 12 oz. Green Beans
- 12 oz. Boneless Pork Chops
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Peach Preserves
- ½ oz. Sliced Almonds
- 2 tsp. Ancho Cinnamon Rub
- 2 Garlic Cloves
- 3 Thyme Sprigs
- ½ tsp. Garlic Pepper
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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Calories580
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Carbohydrates23g
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Net Carbs17g
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Fat35g
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Protein42g
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Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks or NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Pork Chops
Pat pork chops dry and season both sides with 1/4 tsp. salt and ancho cinnamon rub (use less if spice-averse).
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Remove from burner. Transfer to a plate. Rest, 3 minutes.Cover with foil and set aside. Wipe pan clean and reserve. -
2 Cook the Green Beans
Mince garlic.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add half the garlic (reserve remaining for sauce) to hot pan and stir occasionally, 30 seconds.Add green beans and stir occasionally, 1 minute.Add 1/4 cup water, 1/4 tsp. salt, and garlic pepper. Cover, and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Stir in half the butter (reserve remaining for sauce).Remove from burner.While green beans cook, continue recipe. -
3 Make the Sauce
Stem thyme.
Return pan used to cook pork chops to medium heat and add 1 tsp. olive oil. Add remaining garlic to hot pan and stir occasionally until fragrant, 30-60 seconds.Add peach preserves, 1/2 tsp. thyme (remaining is yours to use as you please!), and 3 Tbsp. water. Bring to a simmer.Once simmering, add remaining butter and whisk or stir vigorously until melted and combined, 1-2 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping pork chop with sauce and garnishing green beans with almonds. Bon appétit!
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