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
A note about serious food allergies
A little bit of peach, a little bit of heat, and you've glazed this pork chop with something truly spectacular. And it's not just those two: mustard and butter also add to this complex, sticky-good sauce, or glaze. Whatever you call it, it's outstanding.
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
Medium Non-Stick 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
Make the Mashed Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.Drain potatoes in a colander and return to pot.Add sour cream, half the butter (reserve remaining for sauce), garlic salt, and a pinch of pepper. Mash until combined and smooth. Cover and set aside.While potatoes boil, prepare ingredients.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Pat pork chops dry, and season both sides with 1/4 tsp. salt and seasoning rub.
Roast the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 10-15 minutes.While Brussels sprouts roast, cook pork chops.
Cook the Pork Chops
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 pork to a plate and tent with foil. Rest, 3 minutes.Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to cook pork to medium heat. Add peach preserves and scrape up any brown bits from the bottom of the pan. Add 2 Tbsp. water, mustard, red pepper flakes (to taste), and a pinch of salt. Cook until slightly thickened, 1-2 minutes.
Remove from burner. Stir in remaining butter. Return pork chops to pan and flip until glazed.Plate dish as pictured on front of card, spooning extra sauce over pork chops. Bon appétit!
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