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
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
Large Non-Stick Pan
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Cut broccoli into bite-sized pieces
Stem, seed, remove ribs, and cut red bell pepper into 1" slices
In a mixing bowl, combine cream cheese and half the garlic (reserve remaining for marinara sauce). Set aside.
Pat pork chops dry, and season one side with black garlic seasoning and both sides with a pinch of salt and pepper.
Start the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally, 2 minutes.
Add 2 Tbsp. water. Cover, and cook until bright green and tender, 5-7 minutes.
Finish the Vegetables
Uncover, and stir in ¼ tsp. salt, a pinch of pepper, and red bell pepper. Stir occasionally until peppers are tender, 3-4 minutes.
Remove from burner and stir in garlic cream cheese until melted and combined. Remove to a plate and tent with foil.
While vegetables cook, cook pork chops.
Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add pork chops to hot pan, seasoning side down, and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Transfer pork chops to a plate and rest 3 minutes. Reserve pan; no need to wipe clean.
While pork chop rest, make sauce.
Make Sauce and Finish Dish
Return pan used to cook pork chops to medium-high heat and add 1 tsp. olive oil. Add remaining garlic to hot pan and cook, 30 seconds.
Add marinara and 2 Tbsp. water. Bring to a simmer.
Once simmering, remove from burner. Season with a pinch of salt
Plate dish as pictured on front of card, topping pork chops with sauce and vegetable with crispy onions. Bon appétit!
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