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
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
Customize It Instructions
If using chicken breasts, follow same instructions as pork in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using sirloin steaks, follow same instructions as pork in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
If using filet mignon, follow same instructions as pork in Steps 1 and 3, cooking until filets reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.
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, 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 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. Keep pan on 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 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 apple bacon shallot jam. Bon appétit!
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