All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Roast the Cauliflower
Cut cauliflower florets into bite-sized pieces.
Place cauliflower on prepared baking sheet and toss with 2 tsp. 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 browned and tender, 20-25 minutes.
While cauliflower roasts, prepare ingredients.
Prepare the Ingredients
Core tomato and cut into ¼" dice.
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 seasoning blend (reserve remaining for sauce).
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 large mixing bowl. Set aside. Reserve pan; no need to wipe clean.
Cook the Pork Chops
Return pan used to make scampi butter to medium heat and add 2 tsp. olive oil.
Add pork chops to hot pan, seasoned side down. Cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Transfer pork chops to a plate and tent with foil. Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to cook chops to medium-high heat and add 1 tsp. olive oil. Add demi-glace, tomato, remaining seasoning blend, ¼ cup water, and 1 tsp. Parmesan (reserve remaining for cauliflower) to hot pan. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 2-3 minutes.
Remove from burner and add red pepper flakes (to taste).
Add roasted cauliflower, parsley, and remaining Parmesan to bowl with scampi butter. Stir gently to combine.
Plate dish as pictured on front of card, topping pork chop with sauce. Bon appétit!
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