Express
Red Pepper Butter Pork Chop
with Asiago asparagus
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
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 Onion
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1 oz. Butter
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1 oz. Shredded Asiago Cheese
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1 tsp. Roasted Red Pepper Pesto
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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.
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Nutrition (per serving)
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Calories580
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Carbohydrates17g
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Net Carbs12g
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Fat37g
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Protein45g
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Sodium1120mg
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
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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.
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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.
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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 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 Make the Red Pepper Butter
In a mixing bowl, thoroughly combine softened butter, pesto, and a pinch of salt and pepper. Set aside.
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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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