Meal Kit

Tomato Butter Pork Chop

with creamed kale and tomatoes

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

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
    Under 35g carbs
    Over 30g protein
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  • GLUTEN-SMART

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In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • 8 oz. Kale
  • 4 oz. Grape Tomatoes
  • Info
    1 oz. Cream Cheese
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    ½ oz. Shredded Parmesan Cheese
  • ½ oz. Crumbled Bacon
  • 1 tsp. Tomato Puree
  • 3 Thyme Sprigs

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
    560
  • Carbohydrates
    14g
  • Net Carbs
    9g
  • Fat
    36g
  • Protein
    47g
  • Sodium
    1300mg

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

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, 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.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Prepare Ingredients and Make Tomato Butter

    Stem kale and coarsely chop.

    Halve tomatoes.

    Stem and mince thyme.

    In a mixing bowl, combine tomato puree and softened butter. Set aside.

    Pat pork dry and season both sides with 1/4 tsp. salt, a pinch of pepper, and thyme.

  2. 2

    Crisp the Bacon

    Line a plate with a paper towel.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add bacon to hot pan and stir occasionally until crisp, 2-3 minutes.

    Remove from burner. Transfer bacon to towel-lined plate. Reserve pan; no need to wipe clean.

  3. 3

    Cook the Pork Chops

    Return pan used to cook bacon to medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.

    Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Remove from burner. Rest, 3 minutes.

    While pork cooks, continue recipe.

  4. 4

    Cook the Vegetables

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

    Add kale and 1 Tbsp. water to hot pan. Stir occasionally until bright green and starting to wilt, 2-3 minutes.

    Add tomatoes, cream cheese, 1/2 cup water, Parmesan, and 1/2 tsp. salt. Stir occasionally until vegetables are tender and sauce thickens, 4-5 minutes.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping pork with tomato butter and garnishing vegetables with crisped bacon. Bon appétit!

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