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Roasted Tomato and Almond Pork Chop with Balsamic Fig Broccoli
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
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, Parmesan, and nutty almonds bring out the best in the meaty chops. Fresh broccoli on the side, with onion and garlic pepper, topped 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. Roasted Red Tomatoes
- 2 oz. Sliced Red Onion
- 1 fl. oz. Balsamic Fig Glaze
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½ oz. Grated Parmesan
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½ oz. Sliced Almonds
- ½ fl. oz. Garlic Oil
- 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) yP5YGEP8
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Calories590
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Carbohydrates23g
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Net Carbs18g
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Fat35g
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Protein45g
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Sodium960mg
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
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1 Prepare the Ingredients
Finely chop tomatoes.
In a mixing bowl, combine tomatoes, garlic oil, cheese, and almonds. Set aside.Cut broccoli into bite-sized pieces.Pat pork chops dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Vegetables
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add broccoli, onion, garlic pepper, a pinch of salt, and 1 Tbsp. water to hot pan. 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, sear 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 on one side until browned, 2-3 minutes.
Remove from burner. Carefully flip pork chops and top evenly with tomato mixture.Place under hot broiler until pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes.Don't text and broil! Keep an eye on oven as pork chops may burn easily under broiler.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 balsamic glaze. Bon appétit!
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