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
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- GLUTEN-SMART
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Green Beans
- 12 oz. Boneless Pork Chops
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Roasted Sliced Almonds
- ½ oz. Peach Preserves
- 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) pOJLAVPy
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Calories570
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Carbohydrates22g
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Net Carbs16g
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Fat35g
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Protein42g
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Sodium1170mg
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, 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 and cover with foil. Rest, 3 minutes.Wipe pan clean and reserve.While pork cooks, continue recipe. -
2 Cook the Green Beans
Trim green beans, if necessary.
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 and mince 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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