Express
Pork Chop with Goat Cheese Walnut Butter
and sun-dried tomato Brussels sprouts
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 12 oz. Brussels Sprouts
- 1 oz. Sun Dried Tomato Pesto
- 1 oz. Goat Cheese
- ½ oz. Walnut Halves
- ⅓ oz. Butter
- 2 tsp. Garlic Pepper
- ½ tsp. Potato Spice Seasoning
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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Calories550
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Carbohydrates20g
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Net Carbs13g
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Fat32g
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Protein47g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large 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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, 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 Cook the Brussels Sprouts
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add Brussels sprouts and 2 Tbsp. water to hot pan. Cover and stir occasionally until water is almost completely evaporated, 5-7 minutes.Uncover and stir occasionally until Brussels sprouts are tender and slightly browned, 4-6 minutes.Remove from burner. Stir in potato spice seasoning, a pinch of salt and pepper, and pesto until combined.While Brussels sprouts cook, continue recipe. -
2 Prepare the Ingredients
Finely chop walnuts.
Pat pork chops dry. Season both sides with 1/4 tsp. salt and 3/4 the garlic pepper (reserve remaining for goat cheese walnut butter). -
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. Cook until golden-brown and pork reaches 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.Remove from burner. Rest, 3 minutes.While pork chops cook, continue recipe. -
4 Make Goat Cheese Walnut Butter and Finish Dish
In a mixing bowl, combine softened butter, softened goat cheese, walnuts, and remaining garlic pepper.
Plate dish as pictured on front of card, topping pork chop with goat cheese walnut butter. Bon appétit!
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