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
Cook the Potatoes
Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 15-18 minutes.
Drain potatoes in a colander and return to pot. Add spinach (prepared in next step), butter, ¼ tsp. salt, and a pinch of pepper and mash until spinach is wilted and combined. Set aside.
While potatoes cook, prepare ingredients.
Prepare Ingredients and Make Sauce
Coarsely chop spinach.
Stem and mince thyme.
Quarter apple and remove core. Cut into ½" slices.
Combine mustard and hot sauce (to taste) in a mixing bowl. Set aside.
Finely crush pretzels until they reach the consistency of breadcrumbs. For best results, place in a plastic bag and crush with a heavy object.
Prepare the Pork Chops
Pat pork chops dry and season both sides with a pinch of salt and pepper. Spread ½ tsp. mustard-hot sauce mixture on one side of each pork chop (reserve remaining sauce for topping). Top with crushed pretzels, pressing firmly to adhere.
Cook the Pork Chops
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork chops to hot pan, pretzel-side down, and cook until golden-brown, 2-3 minutes on one side.
Transfer pork chops to prepared baking sheet, pretzel-side up. Wipe pan clean and reserve.
Bake in hot oven until pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
Carefully remove from oven. Rest, 3 minutes.
While pork cooks, cook apples.
Cook Apple and Finish Dish
Return pan used to cook pork chops to medium heat. Add 1 tsp. olive oil, apple, and thyme to hot pan. Stir occasionally until apple begins to soften, 2-3 minutes.
Add demi-glace and a pinch of salt. Stir until apple is glazed, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping pork chops with remaining mustard-hot sauce. Bon appétit!
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