Meal Kit

Ranch Bone-In Pork Chop and Comeback Sauce

with Parmesan zucchini fries

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Calories Conscious
Carb Conscious
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

In Your Box (serves 2)

  • Info
    1 tsp. Ranch Seasoning
  • 2 Zucchini
  • Info
    2 fl. oz. Comeback Sauce
  • Info
    1 oz. Shredded Parmesan Cheese
  • ½ tsp. Seasoned Salt Blend
  • Info
    0.84 oz. Mayonnaise
  • Info
    ¼ cup Italian Panko Blend
  • 12 oz. Boneless Pork Chops

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
    615
  • Carbohydrates
    18g
  • Fat
    37g
  • Protein
    44g
  • Sodium
    1406mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Small Bowl

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
  1. 1

    Prepare The Ingredients

    Trim zucchini and squash ends and quarter lengthwise. Cut each quarter into thirds crosswise.

  2. 2

    Prepare The Vegetables

    Add mayo, half the seasoned salt, and zucchini to a large mixing bowl and toss to coat. Add panko, parmesan, and remaining seasoned salt to a small bowl until completely combined.

  3. 3

    Add The Topping

    Dip top sides of zucchini into parmesan mixture. Transfer to prepared baking sheet. Bake in a hot oven until zucchini is tender and topping is browned, 20-22 minutes. While vegetables bake, prepare the pork chops.

  4. 4

    Cook The Pork Chop

    Pat pork chops dry, and season with ranch seasoning and a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Place pork chops in hot pan and sear undisturbed until golden brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. While pork chops cook, prepare the vegetables.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, serving comeback sauce with pork. Bon appétit!

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