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Roasted Tomato and Almond Pork Chop with Balsamic Broccoli
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
Top your pork chop with nothing but the best: tangy roasted tomato, Asiago, and nutty almonds bring out the best in the meaty chops. Fresh broccoli on the side, with onion and garlic pepper, with sweet balsamic, also give the pork chop an assist. (Not that it needs it; pork chops are tops! Ah, poetry.)
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Broccoli Florets
- 2 oz. Sliced Red Onion
- 1½ oz. Roasted Red Tomatoes
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1 oz. Shredded Asiago Cheese
- ½ oz. Balsamic Vinegar
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½ oz. Sliced Almonds
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1 Tbsp. Arrabbiata Pesto
- 1 tsp. Garlic Pepper
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) GqnG4ROW
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Calories540
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Carbohydrates16g
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Net Carbs11g
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Fat33g
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Protein46g
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Sodium1200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Oven-Safe 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 in Steps 1 and 3, searing one side until browned, 2-3 minutes, then broiling until chicken reaches minimum internal temperature, 4-5 minutes.
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If using NY strip steak, follow same instructions as pork in Steps 1 and 3, searing one side until browned, 2-3 minutes, then broiling until steak reaches minimum internal temperature, 3-4 minutes. Rest, 3 minutes. Halve to serve.
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1 Prepare the Ingredients
Finely chop tomatoes.
Cut broccoli into bite-sized pieces.In a mixing bowl, combine tomatoes, half the cheese (reserve remaining for broccoli), pesto, and almonds. Set aside.Pat pork chops dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Broccoli
Place a medium non-stick pan over medium heat. Add 1 Tbsp. olive oil, onion, and a pinch of salt to hot pan. Cook until onion softens, 3-4 minutes.
Stir in balsamic and cook until reduced by half, 1-2 minutes.Add broccoli, 1/4 tsp. salt, garlic pepper, and 1 Tbsp. water. Cover, and cook until water is almost completely evaporated, 4-5 minutes.Uncover, and stir occasionally until tender, 2-3 minutes.Remove from burner.While vegetables cook, cook pork chops. -
3 Cook the Pork Chops
Place a large oven-safe non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork chops to hot pan and sear until browned, 2-3 minutes on one side.
Remove from burner. Carefully flip pork chops and top evenly with tomato mixture.Place under hot broiler and cook until pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes.Don't text and broil! Keep an eye on broiler as pork chops may start to burn.Carefully remove from broiler. Pan handle will be hot! Use an oven mitt. Rest, 3 minutes. -
4 Finish the Dish
Plate dish as pictured on front of card, topping broccoli with remaining cheese. Bon appétit!
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