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
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 mashed 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.
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
Make the Mashed Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 13-16 minutes.Drain potatoes in a colander and return to pot.Add butter, half the crème fraîche (reserve remaining for sauce), and 1/4 tsp. salt. Mash until smooth. Cover and set aside.While potatoes cook, prepare ingredients.
Prepare the Ingredients
Thinly slice chives.
Cut mushrooms into 1/4" slices.Pat pork chops dry, and season both sides with seasoning blend.
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, 4-6 minutes per side.Remove from burner. Remove pork chops to a plate and rest, 3 minutes. Wipe pan clean and reserve.
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 mushrooms release juices and begin to brown, 1-2 minutes.
Add sherry wine and mustard. Stir constantly until smooth, 2-3 minutes.Remove from burner. Stir in remaining crème fraîche and a pinch of pepper until combined and smooth.
Finish the Dish
Plate dish as pictured on front of card, topping pork chops with sauce and chives. Garnish mashed potatoes with crispy onions. Bon appétit!
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