Meal Kit

Pot Roast Bone-In Pork Chop and Pearl Onion Demi

with thyme carrots and mashed potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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

This meal gives you pot roast without the pot roast. What? Yes, pot roast flavors and seasonings match delightfully to the noble pork chop, and the root vegetables bring the hearty warmth. Top some (or all!) of it with a rich pearl onion demi and you'll see how amazing a pot roast without the pot roast can be. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 3 oz. Pearl Onions
  • Info
    4 tsp. Beef Demi-Glace
  • 3 Thyme Sprigs
  • 8 oz. Carrot
  • Info
    2 oz. Sour Cream
  • 1 tsp. Seasoned Salt Blend
  • 16 oz. Bone-in Pork Chops
  • Info
    ⅗ oz. Butter
  • 2 Green 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
    680
  • Carbohydrates
    50g
  • Fat
    28g
  • Protein
    57g
  • Sodium
    1454mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

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

  • If using chicken breasts, follow same instructions as pork chops in Steps 3 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using sirloin steaks, follow same instructions as pork chops in Steps 3 and 4, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.

  • If using ribeye, follow same instructions as pork chops in Steps 3 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.

  1. 1

    Cook the Potatoes

    Peel and cut potatoes into evenly-sized large chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Reserve 1 cup potato cooking water. Drain potatoes in a colander. Return potatoes to pot and add sour cream, half the butter (reserve remaining for sauce), white portions of green onions (prepared in a later step), half the seasoning blend (reserve remaining for carrots), and 2 Tbsp. reserved potato cooking water. Mash until smooth. If too dry, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. While potatoes boil, roast carrot.

  2. 2

    Roast the Carrot

    Peel, trim, and cut carrot into ¼" slices on an angle. Place carrot slices on prepared baking sheet and toss with 1 tsp. olive oil and remaining seasoning blend. Spread into a single layer and roast until fork-tender, 15-17 minutes. Toss roasted carrot with thyme (prepared in a later step). Baking sheet will be hot! Use a utensil. While carrot roasts, prepare ingredients.

  3. 3

    Prepare Ingredients and Finish Carrots

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem and mince thyme. Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  4. 4

    Cook the Pork Chops

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove pork chops to a plate and tent with foil. Reserve pan; no need to wipe clean.

  5. 5

    Make Sauce and Finish Dish

    Return pan used cook pork to medium heat and add 1 tsp. olive oil. Add pearl onions to hot pan and cook until warmed through, 1-2 minutes. Add demi-glace and bring to a simmer. Once simmering, remove from burner and swirl in remaining butter until melted. If too thick, add water, 1 tsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, spooning sauce on pork and topping mashed potatoes with green portions of green onions. Bon appétit!

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