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
We consider ourselves a jaded bunch of culinarians in the Home Chef test kitchen; there isn't a flavor combination that hasn't hit our experienced palate. That was until Chef Jimmy Madla presented us with the ranch crust on this pork chop. We were lining up for seconds and thirds. You won't have that luxury, but once you order this meal, you'll have something almost as good: the recipe. No matter if you’re a newbie who just learned how to hold a knife, or a chef with twenty years experience; this meal both surprises and delights. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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
Large 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
Coarsely crush croutons.
Trim ends off green beans.
Core tomato and cut into ¼" dice.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Crust
Combine cream cheese, sour cream, and ranch seasoning in a mixing bowl. Set aside.
Cook the Pork Chops
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork chops to hot pan and sear until golden brown, 2-3 minutes per side.
Transfer pork chops to prepared baking sheet and spread on crust evenly. Top crust with crushed croutons.
Roast in hot oven until pork chops reach a minimum internal temperature of 145 degrees, 6-8 minutes.
Reserve pan; no need to wipe clean.
While pork chops roast, cook green beans and tomatoes.
Cook the Green Beans and Tomatoes
Return pan used to sear pork chops to medium heat and add 1 Tbsp. olive oil. Add green beans, ¼ tsp. salt, and a pinch of pepper to hot pan and stir occasionally until tender but still crisp, 6-8 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Add tomato, garlic, and a pinch of salt. Stir occasionally until garlic is aromatic, 30-60 seconds.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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