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
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.
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
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!
Pat pork chops dry, and season both sides with ¼ tsp. salt and coarse black pepper.
[NEW ING, FINAL STEP 1 STEP 2 STEP 4 Switched out acorn squash for butternut]
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.
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.
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.
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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