Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
The combination of sweet, sweet caramelized onion and earthy demi really ties this meal together, like the perfect rug for one's room. And there's no way to be a food nihilist after tasting how it goes on this pork chop, succulent and juicy. You won't feel out of your element cooking it, either,… comes together easy and nice. This meal abides, man.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Green Beans
- 1 Shallot
- 1 fl. oz. White Cooking Wine
- 2 Green Onion
- ½ oz. Caramelized Onion Jam
- ½ oz. Crumbled Bacon
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) pOJWQX3y
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Large 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
Customize It Instructions
If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using pork medallions, pat dry. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. Cook until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.
If using sirloin steaks, 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.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Peel and mince shallot.
Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shallots and white portions of green onions to hot pan. Stir occasionally, 30 seconds.Add green beans and bacon. Stir occasionally, 1 minute.Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and stir occasionally until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Remove from burner.While green beans cook, continue recipe.
Cook the Pork Chops
Pat pork chops dry and season both sides with 1/4 tsp. 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 chop thickness may vary. If you receive a thinner chop, we recommend checking for doneness sooner. Remove from burner. Transfer pork to a plate and rest, 3 minutes.Wipe pan clean and return to medium heat.
Make Sauce and Finish Dish
Add wine, demi-glace, onion jam, a pinch of salt, and 1 Tbsp. water to hot pan. Bring to a simmer.Once simmering, remove from burner. Stir in butter until melted and combined.Plate dish as pictured on front of card, topping pork chop with sauce and green portions of green onions and garnishing green beans with cheese. Bon appétit!
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