Roasted Pork Chop with Sherry Roasted Pepper Sauce

and pecorino asparagus

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, 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
    ½ oz. Crispy Fried Onions
  • 2 Garlic Clove
  • Info
    ⅓ oz. Butter
  • 1 tsp. Bayou Blend
  • 1 fl. oz. Sherry Wine
  • Info
    ½ oz. Pecorino Cheese
  • 1 oz. Roasted Red Peppers
  • 12 oz. Asparagus
  • 16 oz. Bone-in 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
    617
  • Carbohydrates
    13g
  • Fat
    39g
  • Protein
    43g
  • Sodium
    1375mg

Recipe Steps

Before You Cook

  • 1

    Prepare The Ingredients

    Mince garlic Trim woody ends off asparagus. (Time: .30) Chop roasted red peppers

  • 2

    Roast The Asparagus

    Place asparagus on prepared baking sheet. Toss with 1 tsp olive oil, ¼ tsp salt, a pinch of pepper, and Pecorino cheese. Roast in a hot oven until tender, 10-12 minutes.

  • 3

    Cook The Chops

    Pat pork chops dry, and season with Paul Prudhomme seasoning, ¼ tsp salt and a pinch of pepper. " Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add pork chops to hot pan and cook until a caramelized crust begins to form, 2-3 minutes per side. Remove pan from burner and transfer chops to prepared baking sheet with the asparagus. Reserve pan; no need to wipe clean. Roast in hot oven until chops reach a minimum internal temperature of 145 degrees, 6-9 minutes."

  • 4

    Make The Sauce

    In the same pan, add 1 tsp olive oil. Add roasted red peppers and garlic and cook 1 minute. Add sherry and bring to a simmer. Simmer 1 minute. Remove from heat and stir in butter until melted.

  • 5

    Finish The Dish

    Top asparagus with the crispy onions. Plate dish as pictured on front of card. Bon appétit!

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