Meal Kit
Pork Chop with Black Garlic-Mushroom Sauce
and sautéed zucchini
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Keto-Friendly
- Gluten-Smart
Chef
Rachel Post
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 2 Zucchini
- 4 fl. oz. Cream Sauce Base
- 4 oz. Cremini Mushrooms
- ½ oz. Grated Parmesan Cheese
- ¼ oz. Dijon Mustard
- 1 tsp. Black Garlic Seasoning
- 1 tsp. Garlic Pepper
- ½ tsp. Garlic Salt
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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Calories470
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Carbohydrates11g
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Net Carbs9g
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Fat28g
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Protein43g
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Sodium1130mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
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
Customize It Instructions
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Thinly slice mushrooms.
Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Pat pork chops dry and season both sides with garlic salt. -
2 Cook the Zucchini
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add zucchini and garlic pepper to hot pan. Stir occasionally until browned and fork-tender, 5-7 minutes.Remove from burner.While zucchini cooks, continue recipe. -
3 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Transfer pork chops to a plate. Rest, 3 minutes.Keep pan over medium heat; no need to wipe clean. -
4 Make the Sauce
Add mushrooms to hot pan. Stir occasionally until beginning to brown, 2-3 minutes.
If pan is too dry, add 1 tsp. olive oil.Stir in cream base, black garlic seasoning, and mustard. Bring to a simmer, stirring constantly.Once simmering, stir constantly until slightly thickened and completely combined, 2-3 minutes. Add pork chops to sauce and flip until coated. Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork chop with sauce and garnishing zucchini with cheese. Bon appétit!
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