15 Minute Meal Kit

Roasted Tomato and Almond Pork Chop with Balsamic Broccoli

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

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)

  • 1½ oz. Roasted Red Tomatoes
  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    1 Tbsp. Arrabbiata Pesto
  • ½ oz. Balsamic Vinegar
  • 12 oz. Boneless Pork Chops
  • Info
    ½ oz. Sliced Almonds
  • 2 oz. Sliced Red Onion
  • 1 tsp. Garlic Pepper
  • 8 oz. Broccoli Florets

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
    522
  • Carbohydrates
    16g
  • Fat
    31g
  • Protein
    46g
  • Sodium
    1152mg

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
  1. 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 ¼ tsp. salt and a pinch of pepper.

  2. 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, ¼ 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. 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. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping broccoli with remaining cheese. Bon appétit!

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