Meal Kit

Seared Pork Chop with Dijon Mushroom Pan Sauce

with crème fraîche smashed potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

This meal hues close to the classics, and there's nothing wrong with that; classics are classics for a reason. We know they work, and we know we love them. Buttery, creamy potatoes are practically the dictionary definition of classic food, as are seared-to-perfection pork chops. But the star here is the Djion mushroom pan sauce, a lovely combo of umami, spiky mustard, sweet sherry wine and creamy crème fraiche. Three cheers for the classics.

In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • 10 oz. Yukon Potatoes
  • 4 oz. Cremini Mushrooms
  • Info
    2 oz. Crème Fraîche
  • 2 oz. Dark Brown Sherry Cooking Wine
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    ½ oz. Crispy Fried Onions
  • ½ oz. Dijon Mustard
  • 6 Chive Sprigs
  • ½ tsp. Steak Seasoning
Contains: Sulfites
Food intolerance information

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
    650
  • Carbohydrates
    34g
  • Fat
    35g
  • Protein
    42g
  • Sodium
    1430mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 1 Colander

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

  • If using chicken breasts, follow same instructions as pork chops in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using ribeye, follow same instructions as pork chops in Steps 2 and 3, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 1

    Make the Smashed Potatoes

    Cut potatoes into large evenly-sized chunks.

    Bring a medium pot with potatoes covered by water and 1/4 tsp. salt to a boil. Cook until fork-tender, 13-16 minutes.

    Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.

    Add butter, half the crème fraîche (reserve remaining for sauce), half the potato cooking water, and 1/4 tsp. salt. Mash until smooth. If too thick, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

    While potatoes cook, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Cut mushrooms into 1/4" slices.

    Thinly slice chives.

    Pat pork chops dry, and season both sides with seasoning blend and a pinch of salt.

  3. 3

    Cook the Pork Chops

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add pork chops to hot pan. Cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.

    Thickness may vary. If you receive a thinner pork chop, we recommend checking for doneness sooner.

    Remove from burner. Remove pork chops to a plate and rest, 3 minutes. Wipe pan clean and reserve.

  4. 4

    Make the Sauce

    Return pan used to cook pork chops to medium-high heat.

    Add 1 tsp. olive oil and mushrooms to hot pan. Stir occasionally until beginning to brown and juices release, 1-2 minutes.

    Add sherry wine and cook until reduced by half, 1-2 minutes.

    Remove from burner. Stir in mustard, remaining crème fraîche, and a pinch of salt and pepper until combined and smooth.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping pork chops with sauce and chives. Garnish smashed potatoes with crispy onions. Bon appétit!

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