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
We could throw out a bunch of gratuitous “y'alls” and “reckons,” but it’s the flavor of the South, not the words, that count here. And in this dish, we're giving you flavor aplenty: pork chops are breaded and fried, crispy and juicy. Green beans are given a nice kick with red pepper flakes, and creamy mac and cheese close out a meal that we think can be described with one classic Southern phrase: comfort food.
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
Cook the Pasta
Once water is boiling, add pasta to pot and cook until al dente, 7-9 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander, rinsing with cold water to stop the cooking process. Set aside in colander.
Reserve pot; no need to wipe clean.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Trim ends off green beans.
Pat pork chops dry, and season both sides with a pinch of pepper.
Set aside a pinch of breading to test oil. Place remaining breading in a mixing bowl.
Place a pork chop in breading, pressing down to help adhere to both sides. Place breaded chop on a plate. Repeat with second chop.
Roast the Green Beans
Place green beans on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until green beans are tender, 10-12 minutes.
Season cooked green beans with red pepper flakes (to taste).
While green beans roast, make cheese sauce.
Make the Cheese Sauce
Place half the cream in pot used to cook pasta over medium heat. Stir occasionally until slightly thickened, 5-7 minutes.
Remove pot from burner and stir in cheddar cheese until fully incorporated. Season with salt and pepper to taste.
Stir in cooked pasta. Add reserved pasta water 1 Tbsp. at a time until desired consistency is reached.
Cover and set aside.
Cook the Pork Chops
Heat canola oil in a medium non-stick pan over medium heat, 3-4 minutes.
Test oil temperature by adding reserved pinch of breading to it. It should sizzle gently. If it browns immediately, reduce heat and let the oil cool. If it doesn't brown, increase the heat.
Place breaded pork chops in hot oil and cook until breading is golden brown and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Plate dish as pictured on front of card. Bon appétit!
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