Express
Pork Chop in Savory Shallot Gravy
with lemon-garlic broccoli
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Sesame
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Broccoli Florets
- 12 oz. Boneless Pork Chops
- 1 Shallot
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1 oz. Cream Cheese
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⅘ oz. Lemon Garlic Butter
- 2 tsp. Chicken Broth Concentrate
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2 tsp. Mushroom Seasoning
- 1 tsp. Minced Garlic and Lemon Basil
- 1 tsp. Garlic and Parsley Seasoning
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.
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Nutrition (per serving)
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Calories540
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Carbohydrates21g
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Net Carbs15g
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Fat32g
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Protein44g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Plate
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Pork
Pat pork chops dry. Season both sides with half the garlic and parsley seasoning (reserve remaining for broccoli) and 1/4 tsp. salt.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add pork to hot pan. Cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Remove from burner. Transfer pork to a plate and cover with foil. Rest, 3 minutes.Wipe pan clean and reserve.While pork cooks, continue recipe. -
2 Cook the Broccoli
Cut broccoli into 1" pieces.
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover, and add minced garlic and lemon basil, remaining garlic and parsley seasoning, 1/4 tsp. salt, butter, and half the chicken base (reserve remaining for sauce). Stir occasionally until broccoli is tender, 2-3 minutes.Remove from burner. -
3 Start the Sauce
Peel and finely chop shallot.
Return pan used to cook pork to medium heat and add 1 tsp. olive oil.Add shallots to hot pan and stir occasionally until translucent, 1-2 minutes. -
4 Finish Sauce and Finish Dish
Add cream cheese, remaining chicken base, 2 Tbsp. water, and mushroom seasoning to hot pan. Stir occasionally until combined and sauce is slightly thickened, 1-2 minutes.
If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pork with sauce. Slice pork, if desired. Bon appétit!
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