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
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
Medium 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
Finely chop tomatoes.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Trim ends from broccolini.
Place mushrooms and broccolini on prepared baking sheet and drizzle with 1 Tbsp. olive oil and a pinch of salt. Massage seasoning into vegetables.
Spread into a single layer. Roast in hot oven until vegetables are tender and lightly browned, 18-20 minutes.
Season roasted vegetables with seasoning blend.
While vegetables roast, prepare ingredients.
Toast the Panko
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add panko and garlic to hot pan and stir occasionally until lightly toasted, 2-3 minutes.
Remove from burner and transfer panko-garlic mixture to a plate or bowl. Reserve pan; no need to wipe clean.
Cook the Pork Chops
Return pan used to toast panko to medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Transfer pork chops to a plate and tent with foil. Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook pork chops to medium heat. Add cream base, tomatoes, butter, Parmesan, and ¼ tsp. salt to hot pan. Bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping pork with sauce and topping broccolini with panko-garlic mixture. Bon appétit!
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