Meal Kit
Spicy Caramel Apple Pork Chops
with thyme-roasted butternut squash
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Tree Nuts (Pecans)
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
It's time once more to bid farewell to summer and prepare for cooler weather, playoff baseball, and pumpkin-spiced everything. This is when we start to crave warming flavors, and our healthy caramel apple pork chop fits the bill perfectly. The mix of sweet, savory, and a hint of heat from red pepper flakes is just what you want on your dinner table. Paired with that other autumnal heavy-hitter, butternut squash, this is the perfect meal to prepare when the leaves start falling.
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chops
- 10 oz. Butternut Squash, Cubed
- 1 Granny Smith Apple
- 4 oz. Thyme Sprigs
- ½ oz. Light Brown Sugar
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½ oz. Pecan Halves
- ½ tsp. Ground Cinnamon
- ¼ tsp. Red Pepper Flakes
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) zPabKGqv
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Calories480
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Carbohydrates38g
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Net Carbs32g
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Fat13g
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Protein52g
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Sodium135mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
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
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1 Prepare the Ingredients
Peel and core apple. Slice into 1/4" pieces. Stem thyme (reserve four tops for garnish). Rinse pork chops, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.
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2 Roast the Squash
Place butternut squash and thyme leaves on one side of prepared baking sheet. Drizzle with 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to coat and spread into a single layer. Roast 10 minutes (squash will finish cooking later).
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3 Cook the Pork Chops
While butternut squash roasts, place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook 4-5 minutes on one side, or until well-browned. After squash roasts 10 minutes, transfer chops to baking sheet, seared-side down, and return to oven. Roast 5-6 minutes, or until squash is tender and pork chops reach a minimum internal temperature of 145 degrees. Reserve pan for making sauce (no need to wipe clean).
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4 Start the Sauce
Return pan used to sear pork to medium heat. Add 1 tsp. olive oil and apples to hot pan. Sprinkle with half the cinnamon and toss to coat. Cook 3-4 minutes, or until apples begin to soften.
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5 Finish the Caramel Apple Sauce
Add brown sugar, half the pecans (reserve remaining for garnish), 1/3 cup water, and red pepper flakes (to taste) to pan with apples. Stir to combine and bring to a simmer. Simmer 2-3 minutes, or until sauce is reduced to a light glaze consistency. Season with 1/4 tsp. salt. Taste, and add remaining cinnamon, if desired.
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6 Plate the Dish
Place roasted butternut squash on a plate. Spoon caramel apple sauce in front of squash and serve pork chop on top. Garnish with reserved thyme tops and remaining pecans.
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