Meal Kit

Pork Chop with Candied Walnut Butter

and Parmesan-roasted acorn squash

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Tree Nuts (Walnuts), Milk

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 you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs

Imagine chatting with your friends after you cook this one up: “What did you make for dinner tonight?” “Oh, I candied walnuts and made a butter with them.” Your buddies will be impressed, jealous, and inviting themselves over to your place to see you work your magic. But it's no magic! Or maybe it is… how else can the roasted squash sprinkled with Parmesan be so delectable? Or those pork chops be so succulent? Forget your friends; keep this mystery for yourself.

In Your Box (serves 2)

  • 1 Acorn Squash
  • 12 oz. Boneless Pork Chops
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Walnut Halves
  • Info
    ½ oz. Grated Parmesan
  • 2 tsp. Sugar
  • ¼ oz. Parsley
  • 1 tsp. Cracked 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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
  1. 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. 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. 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. 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. 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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