Roasted Tomato and Almond Pesto Pork Chop with Balsamic Fig Broccoli
Prep & Cook Time:60+ min.
Cook Within:4 days
Spice Level:Not Spicy
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
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informed should a switch occur, so please check the ingredient
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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
Finely chop tomatoes and combine with cheese and almonds.. Cut broccoli into bite sized pieces.
cook broccoli and onions
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add broccoli, onions and 1 Tbsp. water to hot pan. Cover, and cook until water is almost completely evaporated, 5 minutes. Uncover, and stir occasionally until tender, 2-3 minutes
Place a large non stick pan over medium high heat with 1 tsp olive oil. Sear on one side 2-3 minutes. Remove from heat. Turn pork chop and top with tomato mixture. Place under broiler 3-4 minutes or until chop is cooked through.
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