Meal Kit

Spicy Blood Orange-Pistachio Pork Chop

with potato and Brussels sprouts hash

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 6 days

Contains: Tree Nuts (Pistachios)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Under %{max_calories} calories
    Over 30g protein

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In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • 1 Blood Orange
  • 8 oz. Yukon Potatoes
  • 4 oz. Shredded Brussels Sprouts
  • Info
    ¾ oz. Roasted Pistachios
  • ½ fl. oz. Honey
  • 2 Garlic Cloves
  • ¼ fl. oz. Hot Sauce
  • 1½ tsp. Pot Roast Seasoning
  • 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • 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.

  1. 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. 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. 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. 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. 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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