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
A note about serious food allergies
“I'd like to buy the world a Coke,” that famous sunny hilltop ad told us. That sounds like an expensive proposition to us, calculating population grown from 1971 plus inflation, but we'll buy just enough cola to glaze these meaty chops with sweetness, tempered by the slight spice of Dijon. We'll give you more reasons to sing with cheesy buttermilk biscuits and fiery spiced green beans. It's the real thing.
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 Pan
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
Make the Biscuits
Trim and thinly slice green onions on an angle. Measure out ¼ cup water. Reserve 1 Tbsp. biscuit mix. Place remaining biscuit mix, half the water, green onions, and cheddar cheese in a mixing bowl. Add remaining water 1 Tbsp. at a time and mix together until a sticky dough forms. Divide dough into two equally-sized balls and transfer to prepared baking sheet. Brush each ball lightly with olive oil. Bake until golden brown, 15-18 minutes. While biscuits bake, prepare ingredients.
Prepare the Ingredients
Trim ends off green beans. Pat pork chops dry, and season both sides with ¼ tsp. pepper.
Sear the Pork Chops
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and pork chops to hot pan. Sear until golden brown, 3-4 minutes per side. Transfer to a plate. Pork chops will finish cooking in a later step. Reserve pan; no need to wipe clean.
Start the Glaze
Return pan used to sear chops to high heat. Add cola, demi-glace, and Dijon to hot pan. Sprinkle in reserved biscuit mix, whisk together, and bring to a boil. Cook until sauce has consistency of maple syrup, 4-6 minutes.
Finish the Pork Chops
Return pork chops and any accumulated juices to pan with sauce and flip chops occasionally until sauce is reduced to a sticky glaze and pork chops reach a minimum internal temperature of 145 degrees, 2-3 minutes. Transfer chops and glaze to a plate and wipe pan clean. Return pan to medium-high heat. Add 1 tsp. olive oil, green beans, and red pepper flakes (to taste) to hot pan. Stir often until green beans are bright green and tender, 3-4 minutes.
Finish the Dish
Place green beans on a plate. Place pork chop next to green beans and pour glaze over. Add biscuits next to chop.
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