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
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!)
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
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Peel and cut potatoes into evenly-sized large chunks.
Stem and mince thyme.
Peel, trim, and cut carrot into ¼" slices on an angle.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
[AFTER PARTY: green onions, potatoes, thyme, carrot]
Make the Mashed Potatoes
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 and return to pot.
Add sour cream, half the butter (reserve remaining for sauce), white portions of green onions, half the seasoning blend (reserve remaining for carrot), 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.
Roast the Carrot
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, cook pork chops.
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.
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 stir occasionally until warmed through, 1-2 minutes.
Add demi-glace and bring to a simmer.
Once simmering, remove from burner and stir 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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