Express
Pecan-Crusted Pork Chop
with cheesy green beans and carrots
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Pecans), Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
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 take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Carrot
- 8 oz. Green Beans
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2 oz. Creme Fraiche
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1 oz. Cream Cheese
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1 oz. Shredded Cheddar Cheese
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½ oz. Pecans
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1 Tbsp. Roasted Red Pepper Pesto
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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Calories650
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Carbohydrates22g
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Net Carbs15g
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Fat43g
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Protein45g
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Sodium1040mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
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 filets mignon or 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
Coarsely crush pecans in shipping bag.
Pat pork chops dry and season both sides with 1/4 tsp. salt and a pinch of pepper.Top one side of pork chops with 1/3 the crème fraîche (reserve remaining for sauce), then crushed pecans, pressing gently to adhere.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add pork chops, pecan-side down, to hot pan and cook until golden-brown and pork reaches 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 chops cook, continue recipe. -
2 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Trim green beans, if necessary. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots, green beans, and 1/4 cup water to hot pan. Cover and cook until water is mostly evaporated and vegetables are tender, 3-5 minutes.
Uncover and stir often until lightly browned, 2-4 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Make Sauce and Finish Dish
In a microwave-safe bowl, combine remaining crème fraîche, softened cream cheese, 1/4 cup water, and 1/4 tsp. salt. Cover with a damp paper towel. Microwave covered, 1 minute.
Carefully remove from microwave. Add shredded cheese and stir to combine.Microwave again uncovered until cheese is melted, 30-60 seconds. Carefully remove from microwave.Plate dish as pictured on front of card, slicing pork chop, if desired, and topping with pesto. Garnish vegetables with cheese sauce. Bon appétit!
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