Meal Kit
Pesto-Smothered Pork Chop
with spicy mozzarella broccoli
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Ryan Pugh
Bruschetta, that mix of basil and tomato, is lovely everywhere, on bread or even just on a fork, but it's extra lovely on a pork chop, where the succulent meatiness melds like it was born to. We add to perfection with a bit of the sweet balsamic glaze, and a dash of heat with the red pepper flakes. Lovely here, there, and everywhere.
In Your Box (serves 2)
- 12 oz. Broccoli Florets
- 12 oz. Boneless Pork Chops
- 1 Roma Tomato
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1 oz. Shredded Mozzarella
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1 oz. Basil Pesto
- ½ fl. oz. Balsamic Fig Glaze
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½ oz. Shredded Parmesan Cheese
- ½ tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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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Calories530
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Carbohydrates21g
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Net Carbs15g
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Fat29g
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Protein49g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing 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 in a large non-stick pan with 2 tsp. olive oil over medium heat 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, to a large non-stick pan over medium heat with 2 tsp. olive oil. Cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using filets mignon or NY strip steak, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat 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
Cut broccoli into bite-sized pieces.
Core tomato and cut into 1/2" dice.Pat pork chops dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Start Pork Chops and Make Bruschetta
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork chops to hot pan. Cook until golden-brown, 1-2 minutes per side.Remove from burner. Pork will finish cooking in a later step.While pork chops sear, combine tomatoes, pesto, and 1/4 tsp. salt in a mixing bowl. Set aside. -
3 Finish the Pork Chops
Transfer pork chops to prepared baking sheet and top evenly with bruschetta, then Parmesan. Wipe pan clean and reserve.
Roast in hot oven until Parmesan is golden-brown and chops reach a minimum internal temperature of 145 degrees, 4-6 minutes.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Remove from oven. Rest, 3 minutes.While chops roast, continue recipe. -
4 Cook the Broccoli
Return pan used to cook pork chops to medium heat and add 1 tsp. olive oil.
Add broccoli, 1/4 cup water, a pinch of salt, and garlic salt to hot pan. Cover and cook until water is almost completely evaporated, 5-6 minutes.Uncover and stir occasionally until tender, 2-3 minutes.Remove from burner. Top evenly with mozzarella. Let melt, 3 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork chop with balsamic fig glaze and garnishing broccoli with red pepper flakes (to taste). Bon appétit!
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