Express
Tuscan-Style Pork Chop
with basil pesto penne
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Tom Scodari
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In Your Box (serves 4)
- 24 oz. Boneless Pork Chops
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16 oz. Cooked Penne Pasta
- 2 Zucchini
- 8 oz. Marinara Sauce
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1 oz. Basil Pesto Butter
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1 oz. Basil Pesto
- 4 tsp. Chicken Broth Concentrate
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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.
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Nutrition (per serving) o30NaQq0
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Calories630
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Carbohydrates47g
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Net Carbs43g
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Fat28g
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Protein46g
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Sodium1530mg
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
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If using chicken cutlets, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side.
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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 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 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 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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