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
Start Potatoes and Make Chive Cream
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.
Combine sour cream, 2 tsp. water, chives, and a pinch of salt in a mixing bowl. Set aside.
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.
Bread the Pork
In another mixing bowl, combine tempura, ¼ cup 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.
Fry the Pork
Line a plate with a paper towel.
Place a medium non-stick pan over medium-high and add 3 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.
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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