Meal Kit
Pork Chop and Creamy Mustard Sauce
with white cheddar mashed cauliflower
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Maija Barnes
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Cauliflower Florets
- 12 oz. Boneless Pork Chops
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2 oz. Cream Cheese
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1 oz. Shredded White Cheddar Cheese
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⅓ oz. Butter
- 6 Chive Sprigs
- ¼ oz. Dijon Mustard
- ½ tsp. Garlic Salt
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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Calories490
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Carbohydrates11g
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Net Carbs7g
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Fat30g
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Protein45g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
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 antibiotic free 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 NY strip steak, 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 Start the Mashed Cauliflower
Bring a medium pot with cauliflower covered by water to a boil.
Once boiling, cover and cook until fork-tender, 12-15 minutes.Remove from burner. Drain cauliflower in a colander and return to pot. Mash until smooth.While cauliflower cooks, continue recipe. -
2 Prepare the Chives
Mince chives.
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3 Finish the Mashed Cauliflower
Return mashed cauliflower to medium heat. Add butter, shredded cheese, half the cream cheese (reserve remaining for sauce), and 1/2 tsp. salt to hot pot. Stir until combined and smooth, 3-5 minutes.
Remove from burner. Stir in a pinch of salt.Cover with foil. Set aside. -
4 Cook the Pork Chops
Pat pork chops dry and season both sides with garlic salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 1 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 to a plate and set aside. Rest, 3 minutes.Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook pork chops to medium heat.
Add remaining cream cheese and 1/4 cup water to hot pan. Stir occasionally until cream cheese melts, 1-2 minutes.Add mustard (to taste) and a pinch of salt and pepper and stir to combine.If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.Plate dish as pictured on front of card, topping pork chop with sauce and garnishing mashed cauliflower with chives. Bon appétit!
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