Meal Kit
Pretzel-Crusted Pork Chop
with steakhouse mashed potatoes and herbed apple
Prep & Cook Time: 45-55 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Eggs, Wheat, Soy
Chef
David Padilla
Get your coat on, even though the weather is just now turning cold. (We got jokes, people. You know that.) Crunchy, salty pretzels have been crushed. (Physically, not emotionally. Emotionally, they're in a good place right now, happy to feed you.) Our snack friends then coat the pork chop with their special crunch. And how do they get adhered? Mustard hot sauce. Get your coat on, and get your dinner on with this meal.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 12 oz. Red Potatoes
- 1 Granny Smith Apple
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¼ cup Pretzel Crumble
- 2 oz. Baby Spinach
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1 fl. oz. Brewpub Style Mustard
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1 oz. Butter
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Hot Sauce
- 3 Thyme Sprigs
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.
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Nutrition (per serving) VqmjYYO7
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Calories740
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Carbohydrates60g
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Net Carbs54g
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Fat38g
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Protein43g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Colander
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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
Customize It Instructions
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If using chicken breasts, follow same instructions as pork chops in Steps 3 and 4, searing pretzel-side down until browned, 2-3 minutes, then roasting pretzel-side up until chicken reaches minimum internal temperature, 10-12 minutes.
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If using salmon, follow same instructions as pork chops in Steps 3 and 4, topping flesh side with sauce and pretzel, searing, pretzel-side down, until browned, 2-4 minutes, then roasting pretzel-side up until salmon reaches minimum internal temperature, 7-10 minutes.
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1 Make the Mashed Potatoes
Quarter 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, 1/4 tsp. salt, and a pinch of pepper and mash until spinach is wilted and combined and potatoes are slightly chunky. Set aside.While potatoes cook, prepare ingredients. -
2 Prepare Ingredients and Make Sauce
Coarsely chop spinach.
Stem and mince thyme.Quarter apple and remove core. Cut into 1/2" slices.Combine mustard and hot sauce (to taste) in a mixing bowl. Transfer 1 tsp. mustard-hot sauce into another mixing bowl and set both aside. Using two bowls allows some to be brushed on raw pork and remaining to be reserved uncontaminated. -
3 Prepare the Pork Chops
Pat pork chops dry, and season both sides with a pinch of salt and pepper.
Spread mustard-hot sauce from 1 tsp. bowl evenly on one side of pork chops. (Reserve second bowl for topping.) Top with pretzel breader, pressing firmly to adhere. -
4 Roast 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.Rest roasted pork chops, 3 minutes.While pork cooks, cook apple. -
5 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 mirepoix broth concentrate 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 mustard-hot sauce from second bowl. Bon appétit!
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