All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" slices.
Cut mushrooms into ¼" slices.
Halve any large butternut squash pieces to roughly match smaller pieces.
Pat pork medallions dry, and season all over with ¼ tsp. salt and a pinch of pepper.
Roast the Butternut Squash
Place butternut squash and onion on prepared baking sheet and toss with 1 tsp. olive oil, garlic pepper, and ¼ tsp. salt.
Spread into a single layer and roast in hot oven until squash is tender, 20-22 minutes.
While squash roasts, cook pork.
Cook the Pork Medallions
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork medallions to hot pan and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove pork medallions to a plate. Reserve pan; no need to wipe clean.
Make the Mushroom Cream Sauce
Return pan used to cook pork medallions to medium heat and add 2 tsp. olive oil.
Add mushrooms to hot pan and stir occasionally until browned, 5-6 minutes.
Stir in cream sauce, ¼ tsp. salt, and a pinch of pepper. Bring to a boil.
Once boiling, remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping pork medallions with mushroom cream sauce. Bon appétit!
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