Rockefeller Bone-In Pork Chop

with Parmesan asparagus

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Calories Conscious
Carb Conscious
A note about serious food allergies

Kids, gather round: Rockefeller used to be shorthand for a rich person, back in the days before the Internet. (There were those days, trust us, your humble recipe description writer remembers!) And rich is the name of the game here: the famous oyster preparation of lemon, garlic, cheese, and spinach tops the pork chop with creamy goodness. Every bite will make you feel like a million bucks. Oh wait, inflation… a billion bucks.

In Your Box (serves 2)

  • ½ tsp. Garlic Salt
  • Info
    0.42 oz. Mayonnaise
  • Info
    ¼ cup Italian Breadcrumbs
  • Info
    1 oz. Grated Parmesan
  • 16 oz. Bone-in Pork Chops
  • 1 Lemon
  • ½ oz. Baby Spinach
  • 12 oz. Asparagus
  • Info
    1 oz. Light Cream Cheese

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
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Coarsely chop spinach. Trim woody ends off asparagus. Halve and juice lemon. Pat pork chops dry. If using salmon or chicken, season with a pinch of salt and pepper, seasoning salmon only on flesh side.

  • Step 2 - Prepare the Spinach Topping and Asparagus

    Prepare the Spinach Topping and Asparagus

    In a mixing bowl, combine spinach, cream cheese, 2 tsp. lemon juice (reserve remaining for asparagus), half the Parmesan (reserve remaining of both for asparagus), garlic salt, and a pinch of pepper. Set aside. In another mixing bowl, combine mayonnaise, 1 tsp. reserved lemon juice, and a pinch of salt and pepper. Place asparagus on one half of prepared baking sheet. Toss with mayonnaise mixture to coat and spread into a single layer on their side. Top with half the breadcrumbs (reserve remaining for pork) and remaining Parmesan.

  • Step 3 - Sear the Pork

    Sear the Pork

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and pork chops to hot pan and sear until browned, 2-3 minutes per side. Transfer to empty half of prepared baking sheet. If using salmon or wild-caught salmon, follow same instructions, searing only on flesh side until golden brown, 2-4 minutes. If using chicken, follow same instructions, searing 2-3 minutes per side.

  • Step 4 - Roast the Asparagus and Pork

    Roast the Asparagus and Pork

    Top pork evenly with spinach-cream cheese mixture and reserved breadcrumbs. Roast in hot oven until asparagus is tender and pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes. Season cooked asparagus with ¼ tsp. salt and ¼ tsp. pepper. If using salmon, wild-caught salmon, or chicken, follow same instructions, roasting regular salmon until firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Roast chicken until it reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Roast wild-caught salmon until it reaches a minimum internal temperature of 145 degrees, 6-8 minutes, then remove salmon and roast asparagus an additional 2 minutes.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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