Meal Kit

Roasted Tomato Alfredo Pork Chop

with garlic pepper broccolini and mushrooms

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Intermediate

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)

  • 4 oz. Cremini Mushrooms
  • Info
    2 Tbsp. Italian Panko Blend
  • 2 Garlic Cloves
  • 1 tsp. Garlic Pepper
  • Info
    ⅓ oz. Butter
  • 8 oz. Bone-in Pork Chops
  • Info
    4 fl. oz. Cream Sauce Base
  • 8 oz. Broccolini
  • Info
    ½ oz. Grated Parmesan
  • 1 oz. Roasted Red Tomatoes

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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
  1. 1

    Prepare the Ingredients

    Finely chop tomatoes. Mince garlic. Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Roast the Vegetables

    Quarter mushrooms. 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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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