Meal Kit

Pork Chop au Poivre

with Swiss chard and butternut squash

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

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 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 butternut 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
  • 8 oz. Cubed Butternut Squash
  • 6 oz. Swiss Chard
  • 4 oz. Red Cooking Wine
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • Info
    ⅗ oz. Butter
  • 2 Garlic Cloves
  • 1 tsp. Coarse Black Pepper
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

Cooking Guidelines

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, follow same instructions as pork chops in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using sirloin steaks, follow same instructions as pork chops in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.

  • If using NY strip steak, follow same instructions as pork chops in Steps 1 and 3, cooking until steak reaches a minimum internal temperature of 145 degrees, 7-10 minutes per side. Halve to serve.

  1. 1

    Prepare the Ingredients

    Stem Swiss chard. Coarsely chop leaves. Cut stems into 1/4" slices. 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 1/4 tsp. salt and coarse black pepper.

  2. 2

    Roast the Butternut Squash

    Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt. Massage oil and seasoning into squash.

    Spread into a single layer and roast in hot oven until browned, 15-20 minutes.

    While butternut squash roasts, cook pork chops.

  3. 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. 4

    Cook the Swiss Chard

    Place a medium non-stick pan over medium heat and add 2 tsp olive oil. Add Swiss chard stems to hot pan and cook until softened, 1-2 minutes.

    Add Swiss chard leaves, garlic, and a pinch of salt. Stir often until leaves are wilted, 2-3 minutes.

    Remove from burner. Transfer Swiss chard and garlic to a large mixing bowl. Add roasted butternut squash and toss or gently stir to combine.

  5. 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. Bring to a simmer. Once simmering, 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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