All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
“Apple-bacon-shallot jam” sounds like something the Dead came up with in '74. (During the Wall of Sound tours… sorry, hippie tangent there.) But it's not a 20-minute noodle session; it's a terrific melding of some of the best culinary forces. Apple butter and shallot come together to form a rich, buttery sweetness and a few onion notes. And the bacon… well, it brings home the bacon. Slather this on a succulent pork chop and what a long, delicious trip this has been. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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
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
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/4" strips.
Trim ends off green beans.Peel and halve shallot. Slice thinly.Mince garlic.Pat pork chops dry, and season both sides with 1/4 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, red bell pepper, garlic, and a pinch of salt and pepper to hot pan. Stir often until green beans and red bell pepper are lightly browned, 3-4 minutes.Add garlic salt and 1/3 cup water. Cover, and cook until green beans are tender, 4-5 minutes.Stir in plain butter until melted. Remove from burner.While vegetables cook, sear pork chops.
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 pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side.Transfer pork chops to a plate and tent with foil. Keep pan over burner and increase heat to medium-high.
Make the Apple-Bacon-Shallot Jam
Add 1 tsp. olive oil, shallot, and bacon to hot pan. Stir often until shallot is tender, 2-3 minutes.
Add 1/4 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 apple-butter-shallot jam. Bon appétit!
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