Pork Chop with Parsley-Garlic Butter

with spicy peas and carrots

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

I can't believe it is butter! (Sorry, we're groaning at ourselves for that one.) But really, we can't believe this delicious compound butter, with tender roasted garlic and nutty pecorino, goes so well with a bone-in pork chop. We also can't believe those are carrots and peas underneath the ferociously delicious glaze of hot honey. All this comes together for a meal that, we believe, you'll thoroughly enjoy.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 2 Garlic Cloves
  • ¼ oz. Parsley
  • 8 oz. Carrot
  • 2 Bone-in Pork Chops
  • Info
    ¼ oz. Grated Pecorino Cheese
  • 5 oz. Peas
  • ½ fl. oz. Honey
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
    628
  • Carbohydrates
    29g
  • Fat
    36g
  • Protein
    44g
  • Sodium
    1707mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Roast the Garlic
    1

    Roast the Garlic

    Halve garlic. Place garlic halves on a piece of foil and form a foil pouch around garlic. Place directly on oven rack, opening side up, and roast until garlic is tender, 20-22 minutes. While garlic roasts, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Mince parsley, both stems and leaves. Peel, trim, and cut carrot into ½" pieces. Pat pork chops dry.

  • Step 3 - Make Butter and Sear Pork Chops
    3

    Make Butter and Sear Pork Chops

    Combine butter, parsley, pecorino, roasted garlic, and a pinch of salt and pepper in a mixing bowl. Refrigerate until ready to plate. Heat 1½ tsp. olive oil in a medium non-stick pan over medium-high heat. Place pork chops in hot pan and cook undisturbed until golden brown, 2-3 minutes. Transfer pork chops to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean.

  • Step 4 - Finish the Pork Chops
    4

    Finish the Pork Chops

    Roast until pork chops reach a minimum internal temperature of 145 degrees, 8-10 minutes. While pork chops roast, cook vegetables.

  • Step 5 - Cook the Peas and Carrots
    5

    Cook the Peas and Carrots

    Return pan used to sear pork chops to medium heat. Place carrot in hot pan and cook undisturbed until lightly charred, 4-5 minutes. Add peas and honey to pan and stir occasionally until a glaze forms that coats vegetables, 3-4 minutes. Season with half the red pepper flakes. Taste, and add remaining red pepper flakes if desired. Season with ¼ tsp. salt Plate dish as pictured on front of card, garnishing pork chops with parsley-garlic butter. Bon appétit!