Tuscan-Style Pork Chop

with basil pesto penne

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 6 days

Contains: Milk, Wheat

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
  • Over 30g protein

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In Your Box (serves 4)

  • 24 oz. Boneless Pork Chops
  • Info
    16 oz. Cooked Penne Pasta
  • 2 Zucchini
  • 8 oz. Marinara Sauce
  • Info
    1 oz. Basil Pesto
  • Info
    1 oz. Basil Pesto Butter
  • 4 tsp. Chicken Broth Concentrate
  • Info
    ⅘ oz. Tuscan Herb Butter
  • 1 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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Large Non-Stick Pans

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 cutlets, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

  1. 1

    Cook the Pork

    Pat pork chops dry and season with 1/2 tsp. salt and 1/4 tsp. pepper.

    Place a large 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. Transfer pork chops to a plate. Rest, 3 minutes.

    Wipe pan clean and reserve.

    While pork cooks, continue recipe.

  2. 2

    Cook the Zucchini

    Trim zucchini ends, quarter, and cut into 1/2" dice.

    Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

    Place another large non-stick pan over medium-high heat. Add 2 tsp. olive oil and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.

  3. 3

    Add the Pasta and Butter

    Add chicken base, garlic salt, pesto, pasta, and 1/4 cup water to hot pan with zucchini. Stir to combine and bring to a simmer.

    Once simmering, remove from burner and stir in basil pesto butter until melted and combined.

    Remove from burner.

    While pasta simmers, continue recipe.

  4. 4

    Make Sauce and Finish Dish

    Return pan used to cook pork to medium heat. Add marinara sauce and 2 Tbsp. water to hot pan. Stir occasionally and bring to a simmer.

    Once simmering, remove from burner. Stir in Tuscan herb butter (to taste) until combined.

    Plate dish as pictured on front of card, topping pork with sauce (to taste). Bon appétit!

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