Meal Kit

Pear Chutney Pork Chop

with roasted potatoes and spinach salad

Prep & Cook Time: 30-40 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Tree Nuts (Walnuts)

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
  • Over 30g protein

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In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • 12 oz. Red Potatoes
  • 1 Anjou Red Pear
  • 2 oz. Baby Spinach
  • 1 Shallot
  • ½ fl. oz. Honey
  • Info
    ½ oz. Walnut Halves
  • ½ oz. Apple Cider Vinegar
  • ½ tsp. Steak Seasoning
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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 3 Mixing Bowls

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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using filets mignon, 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.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Roast the Potatoes

    Quarter potatoes.

    Place potatoes on prepared baking sheet and top with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasonings into potatoes and spread into an even layer.

    Roast in hot oven until fork-tender and golden-brown, 20-22 minutes, flipping once halfway through.

    While potatoes roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Coarsely chop walnuts.

    Halve pear lengthwise and core. Cut one half into 1/4" dice. Thinly slice remaining half. Place sliced pear in a mixing bowl and cover with water.

    Halve and peel shallot. Cut half into 1/4" dice.

    Pat pork chops dry and season all over with steak seasoning.

  3. 3

    Make the Chutney

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add shallots, diced pear, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir until combined and softened, 2-3 minutes.

    Add 1/4 cup water and half the vinegar (reserve remaining for salad). Cover and bring to a simmer.

    Once simmering, stir occasionally until pear is tender and water is almost evaporated, 4-6 minutes.

    Remove from burner. Uncover and stir in half the honey (reserve remaining for salad) until thoroughly combined. Transfer to another mixing bowl. Wipe pan clean and reserve.

  4. 4

    Cook the Pork

    Return pan used to cook chutney to 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. Rest, 3 minutes.

    While pork cooks, continue recipe.

  5. 5

    Make Dressing, Assemble Salad, and Finish Dish

    In another mixing bowl, combine remaining vinegar, remaining honey, 2 tsp. olive oil, and a pinch of salt and pepper. Stir to combine.

    Drain sliced pears. Add sliced pears and spinach to bowl with dressing. Gently toss to coat.

    Plate dish as pictured on front of card, topping pork chop with chutney. Garnish salad with walnuts. Bon appètit!

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