Tuscan Pork Chop

with cauliflower scampi

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

In Your Box (serves 2)

  • 2 Boneless Pork Chops
  • 12 oz. Cauliflower Florets
  • 2 Garlic Cloves
  • Info
    ½ oz. Grated Parmesan
  • 1 Roma Tomato
  • Info
    2 tsp. Chicken Demi-Glace
  • ¼ tsp. Red Pepper Flakes
  • ¼ oz. Parsley
  • 1 tsp. Italian Seasoning Blend
  • Info
    ⅗ oz. Butter
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Roast the Cauliflower

    Roast the Cauliflower

    Coarsely chop cauliflower florets. Place cauliflower on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into cauliflower. Spread into a single layer. Roast in hot oven until light brown and tender, 20-25 minutes. While cauliflower roasts, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Core tomato and cut into ¼" dice. Mince garlic. Stem and mince parsley. Pat pork chops dry, and season both sides with a pinch of salt and pepper. Season one side with half the seasoning (reserve remaining for sauce).

  • Step 3 - Make the Scampi Butter

    Make the Scampi Butter

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add butter, garlic, and a pinch of salt to hot pan and stir constantly until golden brown, 2-3 minutes. Immediately transfer scampi butter to a mixing bowl. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Chops

    Cook the Chops

    Return pan used to make scampi butter to medium heat and add 2 tsp. olive oil. Add pork chops to pan, seasoning side down. Cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove pork chops to a plate and tent with foil. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce

    Make the Sauce

    Return pan used to cook chops to medium-high heat and add 1 tsp. olive oil. Add demi-glace, tomato, remaining seasoning, ¼ cup water, and 1 tsp. Parmesan (reserve remaining for cauliflower) to hot pan. Stir occasionally until slightly thickened, 1-3 minutes. Remove from burner and add red pepper flakes (to taste). Once cauliflower has roasted, transfer to mixing bowl with scampi butter, parsley, and remaining Parmesan. Toss to coat thoroughly. Plate dish as pictured on front of card, topping pork chops with sauce. Bon appétit!