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
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 Pans
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
Prepare and Bake Biscuits
Measure out ½ cup water. Place biscuit mix (reserve 1 Tbsp. to rub on your hands), half the water, and cheddar cheese in a medium mixing bowl. Mix together, adding remaining water 1 Tbsp at a time until sticky dough forms. Rub reserved biscuit mix on hands, divide dough into four equal balls, and transfer to half of prepared baking sheet. Brush each biscuit lightly with olive oil. Bake 8 minutes. Remove baking sheet from oven. Biscuits will finish baking in later step. While biscuits bake, prepare ingredients.
Prepare the Ingredients
Stem and mince parsley. Combine seasoning blend with flour in a medium mixing bowl. Set 2 Tbsp. of seasoned flour aside in a small bowl. Rinse pork chops, pat dry, and season both sides with a pinch of salt and pepper.
Dredge and Sear Pork Chops
Heat 3 Tbsp. olive oil in a medium non-stick pan over medium high heat. Dredge pork chops in seasoned flour, shake off excess. Place in hot pan and cook until golden brown, 2-3 minutes per side. Remove pork chops from pan and place on other half of baking sheet. Return baking sheet to oven and bake until biscuits are golden brown and pork chops reach a minimum internal temperature of 145 degrees, 6-8 minutes. Let pork rest for 5 minutes. Wipe pan clean and reserve. While pork cooks, make gravy.
Make the Gravy
Place pan used to sear pork chops over medium heat. Add butter to hot pan. Once butter is melted, 30-60 seconds, add remaining seasoned flour. Stir constantly until light brown and slightly thickened, 30 seconds. Add milk and ½ cup water, and cook, stirring occasionally, until sauce thickens and coats the back of a spoon, 4-5 minutes. Season with ¼ tsp. salt and half the red pepper flakes (reserve remaining for spinach).
Cook the Spinach
Heat 1 tsp. olive oil in another medium non-stick pan over medium heat. Add spinach to hot pan. Stir occasionally, until slightly wilted, 1-2 minutes. Remove from burner. Season with ¼ tsp. salt and remaining red pepper flakes (to taste).
Plate the Dish
Scoop a serving of spinach on a plate. Place a pork chop and biscuit next to spinach. Top pork chop with gravy and parsley.
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