Meal Kit
Autumn Pan Roasted Bone-In Pork Chop
With Autumn Rub, Buttered Fingerling Potatoes, and Roasted Wild Mushrooms
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk
Chef
Justin Paruszkiewicz
We start with the finest, juiciest bone-in pork chops and coat them with our exclusive Home Chef Autumn Rub, infused with freshly cracked cloves, cinnamon, a touch of sweet brown sugar, and a little ginger. Then we pan-roast the chops so they're tender and pair them with luscious buttered fingerling potatoes and an early wild mushroom medley. The result is unmistakably seasonal - savory, with a touch of spice, and endlessly satisfying.
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chop
- 6 oz. Fingerling Potatoes
- 4 oz. Wild Mushrooms
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1⅕ oz. Butter
- 2 Garlic Cloves
- ½ oz Flat Leaf Parsley
- 1 Tbsp. Autumn Spice Rub
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) Wq4k9XP4
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Calories470
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Carbohydrates14g
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Net Carbs12g
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Fat20g
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Protein51g
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Sodium240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Small Pot
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
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1 Prepare the Ingredients
Preheat the oven to 375 degrees. Prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Thinly slice garlic. Coarsely chop parsley. Slice wild mushrooms. Scrub fingerling potatoes.
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2 Roast the Mushrooms
Add sliced mushrooms to a mixing bowl. Add 1 Tbsp. olive oil and a pinch of salt and pepper and mix together with hands or a spatula to incorporate. Place on a baking sheet and roast in the oven for 7-10 minutes, or under golden brown and fork tender. Remove from oven and set aside.
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3 Boil the Potatoes
Bring a small pot with potatoes covered with water and a dash of salt to a boil. Cook until fork tender about 15 minutes. Drain and return potatoes to pot. Stir in butter, salt and pepper to taste, and sprinkle with chopped parsley. Cover and reserve.
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4 Cook the Pork Chop
Rinse pork chops and pat dry. Lightly coat chops with Autumn Spice Rub. Heat large pan over medium-high heat and cook chops on each side for 5-7 minutes, or until internal temperature reaches 145 degrees. Rest chops for a few minutes.
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5 Plate the Dish
Compose a pile of fingerling potatoes in the middle of the plate. Lay pork chop against the potatoes. Top with roasted wild mushrooms. Drizzle remaining garlic and parsley butter from potatoes over the dish.
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