Pork Chop au Poivre

with Swiss chard and acorn squash

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

Pepper's been around for about 2,000 years, but it doesn't look a day over 250, if you ask us. It still looks good and it still tastes great, especially covering these pork chops with their coarse offerings. The pepper is augmented by a classic demi-and-wine sauce, with butter swirled in for extra richness. And if pepper is as familiar as the sun and the stars, slightly unique sides may, in fact, steal the show: soft and inviting acorn squash and fresh Swiss chard. Old, new, peppery, and blue (nothing is blue in this meal), this dinner is an all-encompassing classic.

In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • Info
    4 tsp. Chicken Demi-Glace
  • 1 tsp. Coarse Black Pepper
  • 2 fl. oz. Red Cooking Wine
  • 2 Garlic Cloves
  • 1 Acorn Squash
  • Info
    ⅗ oz. Butter
  • 6 oz. Swiss Chard

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
    610
  • Carbohydrates
    33g
  • Fat
    33g
  • Protein
    42g
  • Sodium
    1465mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Trim ends from acorn squash and carefully halve from pole to pole. Use a spoon to scoop out strings and seeds. Quarter squash halves, then cut into ½" slices. Stem Swiss chard. Coarsely chop leaves. Cut stems into ¼" dice. Keep leaves and stems separate. Swiss chard may be rainbow (multi-color) or entirely green. Both are delicious! Slice garlic. Pat pork chops dry, and season both sides with ¼ tsp. salt and coarse black pepper.

  • 2

    Roast the Acorn Squash

    Place acorn squash on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt. Massage oil and seasoning into squash. Spread into a single layer and roast in hot oven until browned, 15-20 minutes. While squash roasts, cook pork chops.

  • 3

    Cook the Pork Chops

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove pork chops to a plate and tent with foil. Reserve pan; no need to wipe clean.

  • 4

    Cook the Chard

    Place a medium non-stick pan over medium heat and add 2 tsp olive oil. Add chard stems to hot pan and cook, 30-60 seconds. Add chard leaves, garlic, and pinch of salt and stir often until leaves are wilted, 2-3 minutes. Remove from burner. Remove chard and garlic to a mixing bowl and toss with roasted acorn squash.

  • 5

    Make Sauce and Finish Dish

    Return pan used to cook pork chops to medium-high heat. Add wine and demi-glace to hot pan. Cook until liquid is reduced by half, 1-2 minutes. Don't be afraid of a little steam; reducing requires heat! Remove from burner and swirl in butter. Plate dish as pictured on front of card, placing pork chops on sauce. Bon appétit!

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