Meal Kit
Pork Chop Scaloppine with Fig Gastrique
and Brussels sprouts gratin
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Keto-Friendly
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 4 fl. oz. Cream Sauce Base
- 8 oz. Brussels Sprouts
- 1 oz. Shredded Mozzarella
- ½ oz. Fig Preserves
- ½ oz. Leeks
- ½ oz. Grated Parmesan Cheese
- ¼ fl. oz. Balsamic Glaze
- ¼ oz. AP Flour
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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Calories550
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Carbohydrates19g
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Net Carbs15g
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Fat32g
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Protein46g
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Sodium1020mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
- 1 Mallet
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
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1 Prepare Ingredients and Make Balsamic Mixture
Trim stems off Brussels sprouts and quarter.
In a mixing bowl, combine fig preserves, balsamic glaze, 1 tsp. water, and a pinch of pepper. Set aside.In a microwave-safe bowl, combine cream base, shredded cheese, and 2/3 the flour (remaining is yours to use as you please!). Cover with a damp paper towel.Microwave covered until heated through, 30-60 seconds.Carefully remove from microwave and stir to combine. Set aside. -
2 Prepare the Pork Chops
Want a shortcut? Skip pounding pork chops. Season and skip to step 3.
Cover pork chops with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Uncover and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Start the Brussels Sprouts
Place a medium oven-safe non-stick pan over medium heat and add 2 tsp. olive oil.
Add leeks and a pinch of salt to hot pan. Stir occasionally until slightly browned, 1-2 minutes.Add Brussels sprouts and a pinch of salt and pepper. Stir occasionally until tender, 8-10 minutes.Remove from burner. -
4 Finish the Brussels Sprouts
Evenly top Brussels sprouts mixture with cream base mixture, then grated cheese.
Transfer pan to hot oven and bake until golden-brown, 8-10 minutes.Carefully remove from oven. Pan handle will be hot! Use an oven mitt.While Brussels sprouts roast, continue recipe. -
5 Cook Pork Chops and Finish Dish
Line a plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.Lay pork chops away from you in hot oil and flip every 1-2 minutes until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 5-8 minutes.If you skipped pounding pork chops in step 2, cook for 2-3 minutes longer.Remove from burner. Transfer to towel-lined plate and rest, 3 minutes.Plate dish as pictured on front of card, topping pork chop with balsamic mixture. Bon appétit!
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