Pork Chop Parmesan

with zucchini and yellow squash

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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

Common Parmesan preparation: A chicken breast or piece of eggplant is breaded, then topped with mozzarella cheese and baked until good and gooey. The “Parmesan-ed” chicken or eggplant is then served on a bed of marinara sauce, and voila! (Or, how they say it in Italian… viola.) We've done the same here, with a slight twist. Instead of your workaday chicken or soggy eggplant (sorry aubergine!), this meal “Parmesans” a succulent, stupendous pork chop. We're not the first ones to do it, but we bet this'll be the best “Parmesan” you've had.

In Your Box (serves 2)

  • 0.125 oz. Oregano
  • 1 Yellow Squash
  • 2 Zucchini
  • 2 Boneless Pork Chops
  • Info
    ¼ cup Chicken Breading
  • 8 fl. oz. Marinara Sauce
  • Info
    2 oz. Shredded Mozzarella

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
    510
  • Carbohydrates
    16g
  • Fat
    28g
  • Protein
    48g
  • Sodium
    1089mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Oven-Safe Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Trim yellow squash and zucchini ends, halve lengthwise, and cut into ½" half-moons. Stem and coarsely chop oregano. Pat pork chops dry.

  • 2

    Bread and Sear the Pork Chops

    Heat 2 tsp. olive oil in a large oven-safe non-stick pan over medium heat. While pan heats, place breading in a mixing bowl. Add pork chops to breading, covering pork completely and pressing to adhere. Add pork chops to hot pan and sear until browned, 2-3 minutes per side. Transfer to a plate. Pork will finish cooking in a later step. Wipe pan clean and reserve.

  • 3

    Sear the Vegetables

    Return pan used to sear pork to medium heat. Add 1 tsp. olive oil, yellow squash, zucchini, and oregano (reserving a pinch for garnish) to hot pan. Cook undisturbed until lightly charred, 2-3 minutes. Remove from burner. Stir in marinara, ¼ tsp. salt, and a pinch of pepper.

  • 4

    Roast the Pork Chops and Vegetables

    Place pork chops on top of vegetables in pan. Top pork with mozzarella. Place pan in oven and roast until mozzarella melts and pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with reserved oregano. Bon appètit!

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