All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Looking at the picture of this meal, you're thinking it takes hours to cook, right? Nope! Succulent pork with a delightful dill crema, potatoes and peas, all in less time than a Seinfeld rerun.
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
Cook the Pork Chops
Pat pork chops dry, and season both sides with seasoning salt.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chops to hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
If using chicken breast, season same amount and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
While pork chops cook, make sauce.
Make the Sauce
Mince dill (no need to stem).
In a mixing bowl, combine sour cream, dill, and a pinch of salt and pepper. Set aside.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes to hot pan and stir occasionally, 3 minutes.
Stir in peas, butter, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until butter is melted and peas are warmed through, 1-2 minutes.
Remove from burner and stir in Parmesan until completely combined.
Finish the Dish
Plate dish as pictured on front of card, topping pork chop with dill sauce. Bon appétit!
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