Meal Kit

Pork Chop alla Pizzaiola

with roasted summer squash

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs

Pizzaiola is meant to evoke the classic flavors of pizza sauce. (You can tell from the name!) Our pizzaiola simmers with pork chops, the chops bringing an extra depth to the flavor. Those same chops are served topped with a garlicky-olive relish and paired with squash garnished by nutty Parmesan. Pizzaiola è molto buona!

In Your Box (serves 2)

  • 4 Boneless Pork Chops
  • 2 Zucchini
  • 1 Yellow Squash
  • 6 fl. oz. Marinara Sauce
  • 2 Green Onions
  • 1 oz. Roasted Red Peppers
  • Info
    1 oz. Grated Parmesan Cheese
  • ½ oz. Pitted Kalamata Olives
  • 2 Garlic Cloves
  • 1 tsp. Italian Seasoning Blend

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pan
  • 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
  1. 1

    Prepare the Ingredients

    Trim zucchini and yellow squash ends and cut on an angle into 1/4" slices. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Cut roasted red peppers into 1/4" dice. Cut olives into thin rounds. Pat pork chops dry, and season both sides with half the Italian seasoning (reserve remaining for squash), a pinch of salt, and 1/4 tsp. pepper.

  2. 2

    Cook the Squash

    Toss zucchini and yellow squash on prepared baking sheet with 2 tsp. olive oil, remaining Italian seasoning, 1/2 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer and roast until vegetables are tender and starting to brown, 12-15 minutes. While vegetables roast, sear chops.

  3. 3

    Sear the Pork Chops

    Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan and cook until browned, 2-3 minutes per side.

  4. 4

    Braise the Pork Chops

    Add marinara, 1/4 cup water, white portions of green onions, and half the garlic (reserve remaining for relish) to pan with pork chops and bring to a boil. Reduce to a simmer and cook until pork has reached a minimum internal temperature of 145 degrees and marinara has the consistency of a thick pasta sauce, 6-10 minutes. Remove pan from burner and rest chops 5 minutes. While chops braise, make relish.

  5. 5

    Make the Olive-Pepper Relish

    Combine roasted red peppers, olives, green portions of green onions, remaining garlic, and 1 tsp. olive oil in a mixing bowl.

  6. 6

    Finish the Dish

    Spoon pizzaiola sauce on a plate and arrange pork chop on top. Spoon olive-pepper relish over pork and serve roasted squash alongside. Garnish squash with grated Parmesan.

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