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
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.
You Will Need
Medium Non-Stick Pan
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
Prepare the Ingredients
Stem and mince rosemary.
Coarsely chop spinach.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook The Polenta
Once water is boiling, pour in polenta in a steady stream. Whisk or stir constantly until incorporated.
Remove from burner and stir in spinach, cream cheese, and garlic salt. Cover and set aside.
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 chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove pork chops to a plate and top evenly with rosemary. Rest 3 minutes. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook pork chops to medium heat. Add cherry jam to hot, dry pan and bring to a simmer.
Once simmering, remove from burner and stir in butter.
Finish The Dish
Plate dish as pictured on front of card, topping pork chops with sauce and polenta with balsamic glaze and Parmesan. Bon appétit!
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