Meal Kit

Sherry Cream Peppercorn Pork Chop

with green beans and tomatoes

Prep & Cook Time: 20-30 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

Cracking new sauce codes is one of the great joys of cooking; add a bit of this, a pinch of that, add some liquid and reduce. Abracadabra, sauce. Here, we've got the sweet sherry and the perfect puckering pugnaciousness of peppercorn, plus a lot of lovely rich cream, all combining for the best sauce for a pork chop this side of the Milky Way. You can call yourself a code-breaker.

In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • Info
    4 fl. oz. Cream Sauce Base
  • 6 oz. Trimmed Green Beans
  • 4 oz. Grape Tomatoes
  • 1 oz. Dark Brown Sherry Cooking Wine
  • ¼ oz. Dijon Mustard
  • 2 Garlic Cloves
  • 1 tsp. Mushroom Seasoning
  • 1 tsp. Coarse Black Pepper
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 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

  • If using salmon, pat dry and season flesh side with a pinch of salt and coarse black pepper. Follow same instructions as pork chops in Step 3, cooking, skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using sirloin steaks, follow same instructions as pork chops in Step 3, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.

  • If using ahi tuna, follow same instructions as pork in Step 3, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

  1. 1

    Prepare the Ingredients

    Halve tomatoes.

    Mince garlic.

  2. 2

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add garlic to hot pan and cook, 30 seconds.

    Add green beans, half the mushroom seasoning (reserve remaining for sauce), and 1/4 tsp. salt. Cook, 1 minute.

    Add ¼ cup water. Cover, and cook until almost tender, 4-6 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.

    Uncover and add tomatoes and a pinch of salt. Stir occasionally until tender, 2-3 minutes.

    Remove from burner.

    While vegetables cook, cook pork chops.

  3. 3

    Cook the Pork Chops

    Pat pork chops dry, and season both sides with 1/4 tsp. salt and half the coarse black pepper (reserve remaining for sauce).

    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 chops to a plate. Rest, 3 minutes.

    Reserve pan; no need to wipe clean.

  4. 4

    Make the Sauce

    Return pan used to cook pork chops to medium heat.

    Add wine to hot pan and stir occasionally until reduced by half, 1-2 minutes.

    Add remaining coarse black pepper, remaining mushroom seasoning, half the mustard (taste, and add remaining, if desired), and cream sauce base. Bring to a simmer.

    Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping pork chop with sauce. Bon appétit!

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