Express

Tomato Butter Pork Chop

with Brussels sprouts

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk

  • Under 625 calories
    Under 35g carbs
    Over 30g protein
  • KETO-FRIENDLY
  • GLUTEN-SMART
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

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In Your Box (serves 2)

  • 12 oz. Brussels Sprouts
  • 12 oz. Boneless Pork Chops
  • Info
    1 oz. Sun Dried Tomato Pesto
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Grated Parmesan Cheese
  • 6 Chive Sprigs
  • 1 tsp. Minced Garlic and Lemon Basil
  • ½ tsp. Garlic Salt

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
    520
  • Carbohydrates
    14g
  • Net Carbs
    9g
  • Fat
    32g
  • Protein
    44g
  • Sodium
    1110mg

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 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 Ingredients and Cook Brussels Sprouts

    Mince chives.

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add Brussels sprouts, minced garlic and lemon basil, and 1/4 tsp. salt to hot pan. Cover and stir occasionally until tender and browned, 8-10 minutes.

    Remove from burner.

    While Brussels sprouts cook, continue recipe.

  2. 2

    Cook the Pork Chops

    Pat pork chops dry and season both sides with garlic salt and a pinch of pepper.

    Place a medium non-stick pan over medium heat and add 2 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.

  3. 3

    Make the Tomato Butter

    In a mixing bowl, combine pesto and butter until smooth. Set aside.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping pork chop with tomato butter and chives and garnishing Brussels sprouts with cheese. Bon appétit!

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