Meal Kit
Pork Chop with Mushroom Gravy
and sautéed zucchini and peas
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Patrick Le Beau
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 2 Zucchini
- 4 oz. Cremini Mushrooms
- 3 oz. Peas
- 1 oz. Sour Cream
- 4 tsp. Chicken Demi-Glace Concentrate
- ⅗ oz. Butter
- ½ oz. Shredded Parmesan Cheese
- ¼ fl. oz. Hot Sauce
- 1 tsp. Seasoned Salt Blend
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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Calories570
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Carbohydrates20g
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Net Carbs15g
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Fat34g
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Protein46g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 2 Medium Non-Stick Pans
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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1 Prepare the Ingredients
Trim zucchini ends, quarter lengthwise, and cut into 1/2" slices.
Cut mushrooms into 1/4" slices.Pat pork chops dry and season both sides with half the seasoned salt (reserve remaining for vegetables) and a pinch of pepper. -
2 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.
Remove from burner. Transfer pork chops to a plate and tent with foil. Rest, 3 minutes.Reserve pan; no need to wipe clean.While pork chops cook, continue recipe. -
3 Start the Vegetables
Place another medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add zucchini to hot pan and cook undisturbed until browned on one side, 2-3 minutes.
Stir in remaining seasoned salt, then cook undisturbed until browned on second side, 2-3 minutes. -
4 Finish the Vegetables
Add peas, half the butter (reserve remaining for gravy), and 1 tsp. water to hot pan. Stir occasionally until peas are warmed through and butter has melted, 1-2 minutes.
Remove from burner. Cover and set aside. -
5 Make Gravy and Finish Dish
Return pan used to cook pork chops to medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and cook undisturbed until browned, 5-7 minutes, stirring once halfway through.
Stir in demi-glace, 2 Tbsp. water, and remaining butter until combined and butter is melted, 30-60 seconds.Remove from burner and stir in sour cream and hot sauce (to taste) until combined. If too thick, add additional water, 1/2 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping pork chop with gravy and garnishing vegetables with cheese. Bon appétit!
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