Express
Tomato Butter Pork Chop
with Brussels sprouts
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 12 oz. Brussels Sprouts
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1 oz. Sun Dried Tomato Pesto
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⅗ oz. Butter
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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.
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Nutrition (per serving) zPakjgOv
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Calories520
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Carbohydrates14g
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Net Carbs9g
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Fat32g
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Protein44g
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Sodium1110mg
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
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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.
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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 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 Make the Tomato Butter
In a mixing bowl, combine pesto and butter until smooth. Set aside.
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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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