Spice Rubbed Bone-In Pork Chop

With Cannellini Bean, Kale, Mushroom, and Bell Pepper Succotash

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

A note about serious food allergies

These succulent chops are rubbed with our special Home Chef Southern Seasoning for a great base of sweet and smoky flavor. Grilling seems obvious, but we suggest starting on the stovetop, to give them a nice sear, and transferring them to the gentle heat of the oven to finish and build an optimally juicy flavor. We paired our southern chops with a delicious cannellini bean, wild mushroom, kale, and red pepper succotash; a hearty complement to the juicy meat.

In Your Box (serves 2)

  • 2 Green Onions
  • 6 oz. Cremini Mushrooms
  • 1 Red Bell Pepper
  • 4 oz. Kale
  • 15 oz. Cannellini Beans
  • 16 oz. Bone-in Pork Chop
  • 2 Tbsp. Home Chef Southern Seasoning
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Medium Pans
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Thinly slice green onions on a bias (45 degree angle). Chop cremini mushrooms into thin slices. Chop red bell pepper into ¼" pieces. Stem kale and chop leaves into 1" pieces. Rinse and drain cannellini beans.

  • Step 2 - Season the Chops

    Season the Chops

    Preheat the oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse pork chops and pat dry. Rub both sides of the chops with the Home Chef Southern Spice, ensuring even coating. Let the chops rest on a plate for 10 minutes to absorb the spice flavor.

  • Step 3 - Cook the Chops

    Cook the Chops

    Add 1 Tbsp. olive oil to a medium pan over medium-high heat. Once pan is hot, sear the chops on each side for 3-4 minutes, or until chops begin to brown. Place the chops on the prepared baking sheet and in the oven for 5 minutes on each side, or until internal temperature of chops reaches 145 degrees. Remove chops and let rest for a few minutes.

  • Step 4 - Prepare the Succotash

    Prepare the Succotash

    While the chops are roasting, heat a medium pan over medium heat and add 2 Tbsp. olive oil. Add the mushrooms and green onions and cook for 1-2 minutes. Then add the pepper, kale, and drained cannellini beans and sauté for 2-3 minutes or until beans and vegetables are soft. Salt and pepper to taste.

  • Step 5 - Plate the Dish

    Plate the Dish

    In the center of the plate, make a small pile of succotash. Top the succotash with a pork chop. Place a small amount of succotash on top of the chop for garnish.