Meal Kit
Shallot-Dijon Pork Chop
with cauliflower and spinach salad
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Keto-Friendly
- Gluten-Smart
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Cauliflower Florets
- 2 oz. Baby Spinach
- 1 Shallot
- 1 oz. Balsamic Vinaigrette
- ½ oz. Crumbled Feta Cheese
- 2 tsp. Chicken Broth Concentrate
- ⅓ oz. Butter
- ¼ oz. Dijon Mustard
- 1 tsp. Garlic Pepper
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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Calories500
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Carbohydrates15g
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Net Carbs11g
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Fat30g
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Protein42g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches 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 salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches 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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1 Prepare the Ingredients
Peel and halve shallot. Slice half the shallot into thin strips and mince other half. Keep strips and minced shallot separate.
Cut cauliflower into 1” pieces.Pat pork chops dry. Season both sides with garlic pepper and 1/4 tsp. salt. -
2 Roast the Vegetables
Place cauliflower on prepared baking sheet and toss with 1/2 tsp. olive oil and 1/4 tsp. salt. Spread into a single layer.
Roast in hot oven, 10 minutes.Carefully remove sheet from oven. Add sliced shallots and 1/2 tsp. olive oil and stir to combine. Spread into a single layer. Sheet will be hot! Use a utensil.Roast again in hot oven until vegetables are tender, 5-7 minutes.Carefully remove from oven. Stir in half the vinaigrette (reserve remaining for salad) until coated. Sheet will be hot! Use a utensil.While vegetables roast, continue recipe. -
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 pork reaches 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.Transfer to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and keep over medium heat. -
4 Make the Sauce
Add 1 tsp. olive oil and 2 tsp. minced shallot (any remaining is yours to use as you please!) to hot pan. Stir often until slightly tender, 1-2 minutes.
Add mustard (to taste), chicken base, and 2 Tbsp. water. Stir to combine and bring to a simmer.Once simmering, remove from burner. Stir in softened butter until melted and combined.While sauce cooks, continue recipe. -
5 Assemble Salad and Finish Dish
In a mixing bowl, combine spinach, vegetables, remaining vinaigrette, cheese, and a pinch of pepper. Toss to coat.
Plate dish as pictured on front of card, topping salad with pork chop. Garnish pork chop with sauce. Slice pork chop, if desired. Bon appétit!
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