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Red Pepper Butter Pork Chop

with Asiago asparagus

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk

  • Under %{max_calories} calories
    Under 35g carbs
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Roasted red pepper and butter combine for some true delight here. And plopped atop a succulent pork chop... our mouths are watering all over the keyboard just thinking about it.

In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • 12 oz. Asparagus
  • 1 Red Onion
  • Info
    1 oz. Butter
  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    1 tsp. Roasted Red Pepper Pesto
  • Info
    1 tsp. Buttermilk-Dill Seasoning

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
    580
  • Carbohydrates
    17g
  • Net Carbs
    12g
  • Fat
    37g
  • Protein
    45g
  • Sodium
    1120mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

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

  • If using chicken breasts, follow same instructions as pork chops in Step 2, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry and season flesh side with seasoning blend and a pinch of salt and pepper. Follow same instructions as pork chops in Step 2, cooking until pork reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

  1. 1

    Cook the Vegetables

    Trim woody ends off asparagus.

    Halve and peel onion. Slice halves into thin strips.

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add asparagus and onion to hot pan and stir often until asparagus is tender, but still crisp, 8-10 minutes.

    If asparagus is thinner than a pencil, check for doneness sooner.

    Remove from burner and stir in cheese, 1/4 tsp. salt, and a pinch of pepper.

    While vegetables cook, cook pork.

  2. 2

    Cook the Pork Chops

    Pat pork chops dry, and season both sides with seasoning blend and a pinch of salt and pepper.

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add pork chops to hot pan and cook until chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.

    Remove from burner. Rest, 3 minutes.

    While pork chops cook, make butter.

  3. 3

    Make the Red Pepper Butter

    In a mixing bowl, thoroughly combine softened butter, pesto, and a pinch of salt and pepper. Set aside.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping pork chops with red pepper butter. Bon appétit!

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