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

Da Vinci, Amerigo Vespucci, Machiavelli, this pork chop… all hail from the region of Italy known as Tuscany. (Well, not the piggy… that we don't know.) The inspiration for this dish hails from Tuscany, sunny and dotted with sunflowers. Brightness abounds, with a tomato-y Parmesan sauce, with a hint of spice making the perfect adornment for the tender and lean pork chop. The cauliflower scampi brings the divine decadence, just as Da Vinci would have drawn. (Well… he didn't draw many vegetables.) Altogether, this meal brings the Tuscan touch into your evening meal.

In Your Box (serves 2)

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

  • Calories
    570
  • Carbohydrates
    15g
  • Fat
    37g
  • Protein
    45g
  • Sodium
    1163mg

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
    1

    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
    2

    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 ¼ tsp. salt and a pinch of pepper. Season one side with half the Italian seasoning blend (reserve remaining for sauce).

  • Step 3 - Make the Scampi Butter
    3

    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. Once golden brown, immediately transfer scampi butter to a mixing bowl. Set aside. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Chops
    4

    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
    5

    Make the Sauce

    Return pan used to cook chops to medium-high heat and add 1 tsp. olive oil. Add demi-glace, tomato, remaining Italian seasoning blend, 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). To mixing bowl with scampi butter, add roasted cauliflower, parsley, and remaining Parmesan and stir to combine. Plate dish as pictured on front of card, topping pork chops with sauce. Bon appétit!