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
A note about serious food allergies
Classic can mean so many things: rock, cars, -al music. But food can be classic, too! The mighty pork chop, the noble carrot, the delectable mashed potatoes… all the fixings for a classic dinner, coming together in your kitchen. Top some (or all!) of it with a rich shallot demi, and you’ll see how amazing a classic dinner can be. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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
Customize It Instructions
If using chicken breasts, follow same instructions as pork chops in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using ribeye, follow same instructions as pork chops in Steps 1 and 4, cooking until browned and steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
If using NY strip steak, follow same instructions as pork chops in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
If using mahi-mahi, pat dry, halve, and season with ¼ tsp. salt and a pinch of pepper. Follow same instructions as pork chops in Step 4, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Peel and cut potatoes into evenly-sized large chunks.
Stem and mince thyme.
Peel, trim, and cut carrot on an angle into ¼" slices.
Peel and halve shallot. Slice thinly.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Mashed Potatoes
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Reserve 1 cup potato cooking water. Drain potatoes in a colander and return to pot.
Add sour cream, half the butter (reserve remaining for sauce), white portions of green onions, half the seasoning blend (reserve remaining for carrot), and 2 Tbsp. reserved potato cooking water. Mash until smooth. If too dry, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
While potatoes boil, roast carrot.
Roast the Carrot
Place carrot slices on prepared baking sheet and toss with 1 tsp. olive oil and remaining seasoning blend.
Spread into a single layer and roast until fork-tender, 15-17 minutes.
Toss roasted carrot with thyme. Baking sheet will be hot! Use a utensil.
While carrot roasts, cook pork chops.
Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 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.
Remove pork chops to a plate and tent with foil. Rest, 3 minutes. Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used cook pork to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 3-4 minutes.
Add demi-glace and 2 Tbsp. water. Bring to a simmer.
Once simmering, remove from burner and stir in remaining butter until melted. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.
Plate dish as pictured on front of card, spooning sauce on pork and topping mashed potatoes with green portions of green onions. Bon appétit!
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