Pesto-Butter Pork Chop with Parmesan Broccoli
ready in 15 minutes
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
David Padilla
In Your Box (serves 2)
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1 oz. Grated Parmesan
- 12 oz. Broccoli Florets
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1 Tbsp. Basil Pesto
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1 oz. Butter
- 12 oz. Boneless Pork Chops
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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Calories550
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Carbohydrates9g
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Fat36g
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Protein48g
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Sodium1063mg
Recipe Steps
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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.
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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 ¼ tsp. salt and a pinch of pepper.
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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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