Meal Kit
Seared Pork Chop with Dijon Pan Sauce
and Tuscan-style green beans
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Rachel Post
Simple can be amazing. A simple bite of an apple, a simple sip of coffee, a simple morning sunshine dancing on your face… and this delightful meal of a pork chop, pan sauce, and fresh green beans. The pan sauce is mirepoix base and mustard, only two ingredients, delight the tongue with their flavor, and the slightly spicy butter brings out the best in the green beans. Simple, and sublime.
In Your Box (serves 2)
- 12 oz. Green Beans
- 12 oz. Boneless Pork Chops
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⅘ oz. Tuscan Herb Butter
- ½ oz. Dijon Mustard
- 2 tsp. Mirepoix Broth Concentrate
- ½ tsp. Steak Seasoning
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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Calories520
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Carbohydrates17g
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Net Carbs11g
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Fat32g
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Protein41g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large 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
Customize It Instructions
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If using whole chicken breasts, follow same instructions as pork in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, follow same instructions as pork in Steps 1 and 3, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using NY strip steaks, follow same instructions as pork in Steps 1 and 3, cooking until browned and steaks reach desired doneness, 7-10 minutes per side for medium/medium well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Pat pork chops dry and season both sides with steak seasoning, 1/4 tsp. salt, and a pinch of pepper.
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2 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add green beans to hot pan and cook, 1 minute.Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover, and cook until tender, 5-7 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. Stir in softened butter (to taste) until melted and combined.While green beans cook, continue recipe. -
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 chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Remove from burner. Transfer pork to a plate. Rest, 3 minutes.Wipe pan clean and reserve. -
4 Make the Pan Sauce
Return pan used to cook pork chops to medium-high heat and add 1 tsp. olive oil.
Add mirepoix base, 2 Tbsp. water, and mustard to hot pan. Stir constantly until thick enough to coat the back of a spoon, 1-2 minutes. If too thick, add additional water, 1 tsp. at a time and up to 2 Tbsp., until desired consistency is reached.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork with sauce. Bon appétit!
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