Meal Kit
Spicy Blood Orange-Pistachio Pork Chop
with potato and Brussels sprouts hash
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Tree Nuts (Pistachios)
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
- Paleo-Friendly
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 1 Blood Orange
- 8 oz. Yukon Potatoes
- 4 oz. Shredded Brussels Sprouts
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¾ oz. Roasted Pistachios
- ½ fl. oz. Honey
- 2 Garlic Cloves
- 1½ tsp. Pot Roast Seasoning
- ¼ fl. oz. Hot Sauce
- 1 tsp. Barbeque Seasoning
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.
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Nutrition (per serving) pOMQZzOX
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Calories570
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Carbohydrates41g
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Net Carbs35g
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Fat27g
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Protein44g
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Sodium1000mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Microwave-Safe Bowl
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
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Quarter potatoes. If larger than a ping-pong ball, cut into six to eight wedges. Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.
While potatoes microwave, zest orange, halve, and juice.Coarsely chop pistachios.Mince garlic.Pat pork chops dry and season both sides with a pinch of salt and barbeque seasoning (use less if spice-averse). -
2 Cook the Hash
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes, 1/4 tsp. salt, pot roast seasoning, a pinch of pepper, and Brussels sprouts to hot pan. Stir occasionally until crispy and tender, 5-7 minutes.
Add garlic and stir occasionally until fragrant, 1-2 minutes.Remove from burner.While hash cooks, continue recipe. -
3 Cook the Pork Chops
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork chops to hot pan and cook until browned and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Pork thickness may vary; if you receive a thinner chop, we recommend checking for doneness sooner.Remove from burner. Transfer pork to a plate. Rest, 3 minutes.Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook pork to medium heat. Add 3 Tbsp. orange juice, honey, hot sauce (to taste), 1 tsp. orange zest (to taste), a pinch of salt, and 2 Tbsp. water to hot pan and stir to combine. Bring to a simmer.
Once simmering, stir occasionally until sauce has slightly thickened, 1-3 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork chop with sauce (to taste) and pistachios. Bon appétit!
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