Meal Kit
Pork Chop with Candied Walnut Butter
and Parmesan-roasted acorn squash
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Walnuts), Milk
- Calorie-Conscious
- Carb-Conscious
Chef
Scott Gorsky
In Your Box (serves 2)
- 1 Acorn Squash
- 12 oz. Boneless Pork Chops
- ⅗ oz. Butter
- ½ oz. Walnut Halves
- ½ oz. Grated Parmesan
- 2 tsp. Sugar
- ¼ oz. Parsley
- 1 tsp. Coarse Black Pepper
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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Calories560
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Carbohydrates28g
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Net Carbs24g
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Fat31g
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Protein42g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Carefully cut acorn squash in half from pole to pole. Use a spoon to scoop out strings and seeds. Cut halves into 1/2" slices.
Coarsely chop walnuts.Stem and mince parsley.Pat pork chops dry, and season both sides with 1/2 tsp. salt and a pinch of pepper. -
2 Roast the Squash
Place acorn squash slices on prepared baking sheet. Drizzle with 2 tsp. olive oil and season with 1/2 tsp. salt. Massage oil into squash and spread into a single layer.
Sprinkle squash with Parmesan and roast in hot oven until tender and lightly browned, 18-23 minutes.Sprinkle roasted acorn squash with cracked black pepper.While squash roasts, make candied walnuts. -
3 Make the Candied Walnuts
Place a small non-stick pan over medium heat.
Add sugar and 2 Tbsp. water to hot pan and stir until dissolved.Add walnuts and stir constantly until water has evaporated and walnuts are shiny and sticky, 2-3 minutes.Transfer to a plate or cutting board and cool, 5 minutes.When walnuts are cool enough to handle, break into small pieces. -
4 Cook the Pork Chops
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and pork chops to hot pan. Cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Remove pork chops to a plate and rest at least 5 minutes. -
5 Make the Candied Walnut Butter
In a mixing bowl, stir softened butter, candied walnuts, and half the parsley (reserve remaining for garnish) until well-combined.
Plate dish as pictured on front of card, topping pork chop with butter and garnishing acorn squash with remaining parsley. Bon appétit!
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