Pork Chop with Apple Bacon Shallot Jam

and buttered green beans and red bell pepper

Prep & Cook Time: 25-35 min.

Cook Within: 5 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 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

In Your Box (serves 2)

  • 3 oz. Peas
  • Info
    ⅓ oz. Butter
  • 8 oz. Green Beans
  • 1 Red Bell Pepper
  • ½ tsp. Garlic Salt
  • 2 Garlic Cloves
  • 1 oz. Crumbled Bacon
  • 1 Shallot
  • ½ oz. Apple Butter
  • 12 oz. Boneless Pork Chops

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
    613
  • Carbohydrates
    26g
  • Fat
    35g
  • Protein
    49g
  • Sodium
    1488mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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. Mince garlic. Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping pork chops with shallot jam. Bon appétit!

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