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Pesto-Butter Pork Chop with Parmesan Broccoli
ready in 15 minutes
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Broccoli Florets
- 12 oz. Boneless Pork Chops
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1 oz. Grated Parmesan
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1 oz. Basil Pesto
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1 oz. Butter
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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Calories560
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Carbohydrates13g
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Net Carbs8g
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Fat37g
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Protein46g
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Sodium1070mg
Recipe Steps
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
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1 cook the pork chops
Season pork chops with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner. While pork cooks, make the broccoli. -
2 cook the broccoli
Cut broccoli into bite-sized pieces.
Place a medium oven-safe non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally until tender, 5-7 minutes.Season with 1/4 tsp. salt and a pinch of pepper. -
3 make the butter
combine butter, pesto, and a pinch of pepper.
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4 finish the dish
plate as shown. garnish broccoli with parmesan.
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