Meal Kit

Pork Schnitzel and Chive Crema

with pierogi-style mashed potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Lemon
  • Info
    2 oz. Sour Cream
  • 6 Chive Sprigs
  • Info
    ⅓ cup Tempura Mix
  • 12 oz. Yukon Potatoes
  • Info
    ⅗ oz. Butter
  • ½ tsp. Garlic Salt
  • Info
    ½ cup Panko Breadcrumbs
  • 12 oz. Boneless Pork Chops
  • 2 oz. Caramelized Onions

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 2 Mixing Bowls

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
  1. 1

    Start Potatoes and Make Chive Cream

    Quarter potatoes. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. While potatoes boils, quarter lemon lengthwise. Mince chives. Combine sour cream, 2 tsp. water, chives, and a pinch of salt in a mixing bowl. Set aside.

  2. 2

    Prepare the Pork

    Pat pork chops dry. On a separate cutting board, cover pork chops with plastic wrap. You may also use a gallon bag for easier clean up. Using a heavy object, gently pound to a uniform thickness of ½". Remove plastic wrap.

  3. 3

    Bread the Pork

    In another mixing bowl, combine tempura, 2 Tbsp. water, and a pinch of salt and pepper until a thin batter forms, like a pancake batter. If too thick, add cold water, 1 Tbsp. at a time, until the consistency is reached. Place panko on a plate. Add pork to tempura batter, coating completely. Transfer to plate with panko and flip and dredge until coated. Repeat with remaining pork.

  4. 4

    Fry the Pork

    Line a plate with a paper towel. Place a medium non-stick pan over medium-high and add 4 Tbsp. olive oil. Let oil heat, 5 minutes. After 5 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches if needed, pork chops to hot oil and cook until golden brown and pork reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer pork to towel-lined plate.

  5. 5

    Finish Potatoes and Finish Dish

    When potatoes are fork-tender, drain in a colander and return to pot. Add garlic salt, caramelized onion, and butter and mash until smooth. Plate dish as pictured on front of card, topping pork chops with chive crema and squeeze lemon quarters over pork to taste. Bon appétit!

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