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
A shallot demi may be the most perfect sauce for a simple, delicious cut of meat. Think about it: the sharp shallot and pungent garlic get mellowed by the base of the demi, the fats and the liquids (well, the 1/4 cup water is really bringing the liquid here). Combine the two, add in sour cream for creamy dairy goodness, and the pork chop will thank you for serving it with such perfection.
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
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, searing undisturbed until browned, 4-5 minutes, then roasting until chicken reaches minimum internal temperature, 8-10 minutes.
If using sirloin steaks, follow same instructions as pork in Steps 1 and 3, searing undisturbed until browned, 2-3 minutes, then roasting until steaks reach minimum internal temperature, 10-12 minutes.
Prepare the Ingredients
Stem and coarsely chop parsley.
Peel and halve shallot. Slice thinly.
Cut cauliflower florets into bite-sized pieces.
Pat pork dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Start the Cauliflower
Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into cauliflower.
Spread into a single layer on one half of baking sheet (leave room for pork). Top evenly with Asiago.
Roast in hot oven until cauliflower has softened and cheese starts to brown, 10-12 minutes.
Remove from oven. Cauliflower will finish cooking in a later step.
While cauliflower roasts, sear pork chops.
Cook Pork and Finish Cauliflower
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork to hot pan and cook until golden brown, 2-3 minutes per side.
Transfer to empty half of prepared baking sheet. Reserve pan; no need to wipe clean.
Roast in hot oven until cauliflower is tender and pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.
While cauliflower and pork roast, make sauce.
Make the Sauce
Return pan used to cook pork to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until softened, 2-3 minutes.
Add garlic and stir constantly until aromatic, 30-60 seconds.
Stir in ¼ cup water and demi-glace until combined. Bring to a simmer. Once simmering, stir often until sauce thickens slightly, 2-4 minutes.
Remove from burner and stir in sour cream. Season with a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, spooning sauce over pork and garnishing with Parmesan. Garnish cauliflower with parsley. Bon appétit!
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