All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Apples, onions and pork are one of my favorite Fall-time combos. Add these crispy and cheesy crushed potatoes and you have a well-rounded plate!
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
Start the Potatoes
Place whole potatoes in a medium pot and cover with water.
Bring to a boil. Once boiling, add 2 tsp. salt and stir. Cook uncovered until potatoes are tender, 14-16 minutes.You should be able to easily insert the tip of a knife into the potatoes. Check smaller potatoes for doneness sooner.Drain potatoes in a colander and set aside to cool, at least 10 minutes.Reserve pot; no need to wipe clean.While potatoes boil, continue recipe.
Prepare the Ingredients
Cut apple into 1/4" slices. Peel before cutting, if desired.
Mince chives.Halve and peel onion. Thinly slice.Pat pork chops dry, and season both sides with savory seasoning, 1/4 tsp. salt, and a pinch of pepper.
Finish the Potatoes
Once cool enough to handle, transfer potatoes to prepared baking sheet and spread into a single layer. Lightly smash each potato with the palm of your hand or a flat object (the bottom of a glass works) into a 1/2" disc.
Drizzle all over with 2 tsp. olive oil and season both sides with 1/4 tsp. salt and a pinch of pepper. Top evenly with cheese.Roast in hot oven until crispy, 16-18 minutes.While potatoes roast, continue recipe.
Cook the Onion and Apple
Return pot used to cook potatoes to medium-high heat.
Add 2 tsp. olive oil, onion, and 1/4 tsp. salt to hot pot. Stir occasionally until browned, 10-12 minutes.If pan becomes dry, add water, 1 Tbsp. at a time, as needed.Add apples, 2 Tbsp. water, vinegar, and a pinch of salt. Stir occasionally until apple starts to soften and brown, 4-6 minutes.Stir in butter until combined. Remove from burner.While onions and apples cook, continue recipe.
Cook Pork Chops and Finish Dish
Place a medium non-stick pan over medium-high heat.
Add 2 tsp. olive oil and pork chops to hot pan. Cook until pork 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.Remove from burner. Rest, 3 minutes.Plate dish as pictured on front of card, topping pork chops with apple-onion mixture and garnishing potatoes with sour cream and chives. Buon appetito!
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