Meal Kit
Pesto Parmesan Pork Chop
with garlic mushrooms and green beans
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Keto-Friendly
- Gluten-Smart
Chef
Jimmy Shay
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Green Beans
- 4 oz. Button Mushrooms
- 2 oz. Creme Fraiche
- 1 oz. Basil Pesto
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Shredded Parmesan Cheese
- 1 tsp. Garlic Pepper
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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Calories620
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Carbohydrates14g
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Net Carbs10g
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Fat43g
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Protein45g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using 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 Prepare the Ingredients
Trim green beans, if necessary, and cut into 1" pieces.
Quarter mushrooms.Pat pork chops dry and season both sides with garlic pepper and 1/4 tsp. salt. -
2 Start the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans and mushrooms to hot pan and cook, 1 minute.
Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until tender, 6-8 minutes.Remove from burner. Add butter and stir until melted and combined.While vegetables cook, continue recipe. -
3 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. Rest, 3 minutes.Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook pork to medium heat. Add crème fraîche, 1/4 cup water, a pinch of salt, and pesto to hot pan. Stir often until combined, heated through, and bubbling, 1-3 minutes.
Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork chop with sauce and garnishing vegetables with cheese. Bon appétit!
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