Meal Kit
Summer Produce
Pork Chop with Pear-Fig Chutney
and roasted potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 12 oz. Yukon Potatoes
- 8 oz. Green Beans
- 1 Bartlett Pear
- 1 oz. Fig Preserves
- ¾ oz. Roasted Garlic & Herb Butter
- ½ tsp. Garlic Pepper
- ½ tsp. Garlic Salt
- ½ 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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Calories750
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Carbohydrates64g
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Net Carbs55g
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Fat36g
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Protein43g
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Sodium1320mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Butter
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Baking Sheet
- 1 Plate
- 1 Peeler
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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1 Prepare the Ingredients
Trim green beans, if necessary.
Cut potatoes into 1/2" dice.Peel and halve pear. Core and cut into 1/4" dice.Pat pork chops dry and season both sides with garlic salt and a pinch of pepper. -
2 Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoned salt, and a pinch of salt and pepper. Spread into an even layer.
Roast in hot oven until potatoes are golden-brown and tender, 20-25 minutes, stirring once halfway through.Carefully remove from oven.While potatoes roast, continue recipe. -
3 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan. Cook, 1 minute.
Add 1/4 cup water. Stir to combine and bring to a simmer.Once simmering, cover and stir occasionally until water is almost completely evaporated, 6-8 minutes.Uncover; stir often until green beans are tender, 2-3 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. Stir in softened roasted garlic & herb butter and garlic pepper until combined.While green beans cook, continue recipe. -
4 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 chops reach 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.Transfer pork to a plate and tent with foil. Rest, 3 minutes. Wipe pan clean and keep over medium heat. Pan will be hot! Use caution. -
5 Make Pear-Fig Chutney and Finish Dish
Add 1 tsp. olive oil, pears, and a pinch of salt and pepper to hot pan. Stir occasionally until pears are tender and slightly browned, 6-8 minutes.
Stir in fig preserves, 1 Tbsp. plain butter, and 1 tsp. water until combined, 45-60 seconds.Remove from burner.Plate dish as pictured on front of card, topping pork with pear-fig chutney. Bon appétit!
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