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
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
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into ¼" strips.
Peel and halve shallot. Slice thinly.
Trim ends off green beans.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add green beans and red bell pepper to hot pan. Stir often until lightly browned, 3-4 minutes.
Add peas, garlic, garlic salt, a pinch of salt and pepper, and ⅓ cup water. Cover, and cook until green beans are tender, 4-5 minutes.
Stir in butter until melted. Remove from burner.
While vegetables cook, sear pork chop.
Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork chops to hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Transfer chops to a plate and tent with foil.
Increase heat to medium-high; no need to wipe pan clean.
Make the Shallot Jam
Add 1 tsp olive oil, shallot, and bacon to hot pan. Stir often until shallots are tender, 2-3 minutes.
Add ¼ cup water, apple butter, and a pinch of salt. Bring to a boil.
Once boiling, stir occasionally until liquid is reduced by half, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping pork chops with shallot jam. Bon appétit!
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