Express
Cherry BBQ Pork Chop
with ranch potatoes and broccoli
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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In Your Box (serves 4)
- 24 oz. Boneless Pork Chops
- 20 oz. Yukon Potatoes
- 12 oz. Broccoli Florets
- 3 oz. Gold BBQ Sauce
- 2.1 oz. Sour Cherry Jam
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- 4 Green Onions
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- 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) jOQw5oPA
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Calories580
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Carbohydrates50g
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Net Carbs45g
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Fat23g
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Protein45g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
- 2 Mixing Bowls
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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Prepare the Ingredients
Place potatoes on a microwave-safe plate. Cover with a damp paper towel. Microwave covered until tender, 6-8 minutes.
Carefully remove from microwave. Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick.While potatoes microwave, trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine BBQ sauce and jam. Set aside.Pat pork chops dry and season both sides with 1/2 tsp. salt and a pinch of pepper. -
Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add broccoli, white portions of green onions, and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and add 2 tsp. olive oil, potatoes, and garlic salt. Stir occasionally until potatoes start to brown, 3-4 minutes.Top evenly with cheese. Cover and cook until cheese melts, 2-3 minutes.Remove from burner.While vegetables cooks, continue recipe. -
Cook the Pork
Place another 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 pork reaches 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. Add BBQ mixture and flip pork occasionally until coated, 2-3 minutes.Remove from burner. Rest, 3 minutes.While pork chops cook, continue recipe. -
Make Crema and Finish the Dish
In another mixing bowl, combine sour cream, ranch seasoning, and 1 tsp. water. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.
Plate dish as pictured on front of card, topping vegetables with crema and green portions of green onions. Bon appétit!
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