Meal Kit
Rosemary Pork Chop and Cherry Butter Sauce
with spinach polenta
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Jimmy Cababa
Trivia time: What's the difference between polenta and grits? Well, they're spelled differently. (We've got Dad jokes here, folks.) Polenta is from yellow corn, is a bit chewier, and comes from Italy, not the American south. Polenta here forms the bed for the succulent pork chop, sauced with a rich cherry sauce. Will this meal have you saying grazie as opposed to thanks y'all? Probably not, but it will be filling and delicious!
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- ½ cup Polenta
- 2 oz. Baby Spinach
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2 oz. Light Cream Cheese
- 1⅖ oz. Sour Cherry Jam
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1 oz. Shredded Parmesan Cheese
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⅗ oz. Butter
- 1 tsp. Garlic Salt
- 1 Rosemary Sprig
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)
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Calories680
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Carbohydrates48g
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Net Carbs46g
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Fat31g
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Protein48g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
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 chops in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using ribeye, follow same instructions as pork chops in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Prepare the Ingredients
Stem and mince rosemary.
Coarsely chop spinach.Pat pork chops dry, and season both sides with a pinch of salt and pepper. -
2 Cook the Polenta
Once water in small pot is boiling, add 1/4 tsp salt. Then pour in polenta in a steady stream. Whisk or stir constantly until incorporated.
Remove from burner and stir in spinach, cream cheese, half the Parmesan (reserve remaining for garnish), and garlic salt until combined. Cover and set aside. -
3 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork chops to hot pan and cook until golden brown and pork chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove from burner. Remove pork chops to a plate and top evenly with 1 tsp. rosemary. Rest, 3 minutes. Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook pork chops to medium heat. Add cherry jam to hot pan and bring to a simmer.
Once simmering, remove from burner and stir in butter. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork chops with sauce and polenta with remaining Parmesan. Bon appétit!
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