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
Baked pork chops, breaded and delectable, is a preparation not only Southern but traditional: We can remember our own Northern grandmothers serving the exact same thing. Well, not exactly. Many Southern cooks and Northern grandmothers might not have cauliflower mash in their roasting Rolodex, but the cheesy perfection of this veggie delight is a stunner. And my grandmother had never heard of hot honey in her life unless it was a Benny Goodman dance craze, but it elevates every bite of pork in this dish from sublime to earth-shattering. Here's to all our grandmothers, and their pork chops that inspire us.
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
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 chop in Steps 1, 2, and 3, roasting until chicken reaches minimum internal temperature, 17-20 minutes.
If using salmon, pat dry and season flesh side with remaining spice rub and a pinch of salt and pepper, Follow same instructions as pork chops in Steps 2 and 3, roasting until salmon reaches minimum internal temperature, 13-15 minutes.
Prepare the Ingredients
Cut cauliflower florets into 1” pieces.
In a mixing bowl, combine honey and hot sauce (to taste). Set aside.
In another mixing bowl, combine mayonnaise and half the spice rub (reserve remaining for pork chops). Set aside.
Pat pork chops dry, and season both sides with remaining spice rub and a pinch of salt and pepper.
Prepare the Pork Chops
Place pork chops on prepared baking sheet.
Brush or spoon mayonnaise-spice rub mixture on pork chops and top with pretzel breading, pressing gently to adhere.
Roast the Pork Chops
Roast pork chops in hot oven until pork reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
While pork chops roast, make cauliflower mash.
Make the Cauliflower Mash
Bring a medium pot with cauliflower, ½ cup water, and ½ tsp. salt to a boil over medium-high heat.
Once boiling, stir occasionally until water is completely evaporated, 10-12 minutes.
Remove from burner. Add sour cream, cream cheese, cheddar cheese, and a pinch of pepper and mash until creamy. If pork chops are still roasting, cover cauliflower and set aside.
Finish the Dish
Plate dish as pictured on front of card, placing pork chop on hot honey. Bon appétit!
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