Meal Kit

Seared Pork Chop with Dijon Pan Sauce

cauliflower potato mash with garlic butter & crème fraîche

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • 6 oz. Yukon Potatoes
  • ½ tsp. Garlic Salt
  • ½ oz. Dijon Mustard
  • ½ tsp. Steak Seasoning
  • Info
    2 oz. Crème Fraîche
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • 8 oz. Cauliflower Florets
  • 1 oz. Crispy Fried Onions
  • 2 oz. Red Cooking Wine

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
    666
  • Carbohydrates
    31g
  • Fat
    39g
  • Protein
    43g
  • Sodium
    1688mg

Recipe Steps

You Will Need

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

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
  1. 1

    start mashed veg

    Peel and dice potatoes into 1" dice. Cut larger cauliflower into bite size pieces. Place in medium pot covered with water and bring to a boil. Drain when fork tender.

  2. 2

    finish mash

    Mash veg together with garlic salt, roasted garlic and herb butter, and half creme fraiche. Stir together until thoroughly combined. Cover with foil and set aside to keep warm.

  3. 3

    sear pork chop

    Pat pork chops dry, and season with steak seasoning. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Rest 3 minutes.

  4. 4

    sauce

    Wipe pan used for pork clean and place back over medium high heat. Add red cooking wine, and dijon and stir continuously until sauce is smooth, 1-2 min. Remove from heat and stir in remaining creme fraiche until smooth.

  5. 5

    plate

    Plate mashed cauliflower and potatoes and top with crispy onions. Plate pork chops and top with sauce. Bon Apetit!

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