Meal Kit
White Cheddar Boneless Pork Chop with Apple Cider Glaze
with roasted shallot Brussels sprouts
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Rachel Post
Pork and apple go together like nothing else, the sweet and the savory doing a tango on the tongue tips that tantalizes and, well, tastes great. The gooey, salty cheese on top of the succulent pork makes both flavors sing as well.
In Your Box (serves 2)
- 12 oz. Brussels Sprouts
- 12 oz. Boneless Pork Chops
- 2 fl. oz. Apple Cider Vinegar
- 1 Shallot
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1 oz. Shredded White Cheddar Cheese
- 1 oz. Apricot Preserves
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⅗ oz. Butter
- ½ fl. oz. Honey
- 1 tsp. Seasoned Salt Blend
- ½ tsp. Garlic Pepper
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)
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Calories520
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Carbohydrates32g
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Net Carbs26g
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Fat24g
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Protein45g
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Sodium1410mg
Recipe Steps
You Will Need
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 breasts, in Step 2, roast vegetables, 6-8 minutes. Follow same instructions as pork in Steps 1 and 3, searing on one side until browned, 2-3 minutes, then transferring, seared side up, to baking sheet. Add toppings and roast until chicken reaches minimum internal temperature, 10-12 minutes.
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as pork in Step 3, searing, skin side up, in hot pan, 2-4 minutes. Transfer to baking sheet, seared side up, add toppings, and roast until salmon reaches a minimum internal temperature, 7-10 minutes.
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If using NY strip steak, in Step 2, roast vegetables, 6-8 minutes. Follow same instructions as pork in Steps 1 and 3, searing on one side until browned, 2-3 minutes, then transferring, seared side up, to baking sheet. Add toppings and roast until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel and halve shallot. Slice thinly.Pat pork chops dry, and season both sides with a pinch of salt and garlic pepper. -
2 Roast the Vegetables
Place Brussels sprouts and shallot on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoned salt, and a pinch of pepper. Massage oil, seasoned salt, and pepper into vegetables.
Spread into a single layer and place Brussels sprouts cut side down. Roast in hot oven until tender and beginning to brown, 8-10 minutes.While vegetables roast, sear pork chops. -
3 Sear the Pork Chops
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook undisturbed until browned, 2-3 minutes on one side.
After 8-10 minutes, carefully, remove baking sheet from oven and push vegetables to one side. Baking sheet will be hot! Use a utensil. Transfer pork chops to empty side of baking sheet, seared side up. Top evenly with apricot preserves, then cheese. Reserve pan; no need to wipe clean. -
4 Finish the Vegetables and Pork Chops
Roast vegetables and pork chops in hot oven until Brussels sprouts are golden brown and fork-tender and pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
Carefully remove from oven. Rest, 3 minutes.While vegetables and pork roast, make cider glaze. -
5 Make Cider Glaze and Finish Dish
Return pan used to sear pork to medium-high heat. Add apple cider vinegar and honey to hot pan. Bring to a simmer.
Once simmering, stir occasionally until liquid is reduced by half, 2-3 minutes.Remove from burner. Stir in butter and a pinch of salt and pepper until completely combined.Plate dish as pictured on front of card, topping pork chops with cider glaze. Bon appétit!
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