Sweet Pepper Butter Pork Chop with Asiago Asparagus

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

Sweety drop peppers are a delight of sweet and sour. Mixed with butter, plopped atop a succulent pork chop... our mouths are watering all over the keyboard just thinking about it.

In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • Info
    1 oz. Butter
  • ¼ oz. Sweety Drop Peppers
  • 12 oz. Asparagus
  • Info
    1 tsp. Buttermilk Dill Seasoning
  • Info
    1 oz. Shredded Asiago Cheese
  • 2 oz. Sliced Red Onion

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
    542
  • Carbohydrates
    9g
  • Fat
    36g
  • Protein
    44g
  • Sodium
    1069mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Pork Chops

    Pat pork chops dry, and season both sides with seasoning blend and a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chops to hot pan and cook until chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side, covering after flipping. If using chicken breasts, cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. While pork chops cook, cook asparagus.

  • 2

    Cook the Asparagus

    Trim woody ends off asparagus. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add asparagus and onions to hot pan and stir often until asparagus is tender, but still crisp, 8-10 minutes. Remove from burner and stir in cheese, ¼ tsp. salt, and a pinch of pepper. While asparagus cooks, make butter.

  • 3

    Make the Butter

    Coarsely chop sweety drop peppers. In a mixing bowl, thoroughly combine butter, sweety drop peppers, and a pinch of salt and pepper.

  • 4

    Finish the Dish

    Plate dish as pictured on front of card, topping pork chops with butter. Bon appétit!

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