Meal Kit
Blue Cheese and Smoked Almond Pork Chop
with honey-roasted carrots and chives
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Almonds), Milk, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Jimmy Madla
Simple flavors that all work in tasty harmony? Yes, please! A tender bone-in pork chop gets a major flavor-boost with a crust of blue cheese crumbles, smoked almonds, and fresh chives. Along with honey-roasted carrots, this dish strikes a perfect balance for an easy weeknight meal that's a major flavor overachiever. Tip: To peel the carrot with less effort, lay it down on your cutting board, peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
In Your Box (serves 2)
- 16 oz. Carrot
- 12 oz. Boneless Pork Chops
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¾ oz. Blue Cheese Crumbles
- ½ fl. oz. Honey
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½ oz. Smoked Almonds
- 6 Chives
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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Calories480
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Carbohydrates26g
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Net Carbs20g
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Fat24g
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Protein41g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Oven-Safe Pan
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, follow same instructions as pork chops in Steps 1 and 4, searing, 4-5 minutes. Flip, add topping, and roast in hot oven until chicken reaches minimum internal temperature, 8-10 minutes
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If using steak, follow same instructions as pork chops in Steps 1 and 4, searing, 2-3 minutes. Flip, add topping, and roast in hot oven until chicken reaches minimum internal temperature, 10-12 minutes
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If using salmon, pat dry. follow same instructions as pork chops in Step 4, searing flesh side, 2-4 minutes. Flip, add topping, and roast in hot oven until chicken reaches minimum internal temperature, 7-10 minutes
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1 Prepare the Ingredients
Peel, trim, and cut carrot into french-fry-sized sticks.
Coarsely chop almonds.Mince chives.Pat pork chops dry, and season both sides with a pinch of salt and pepper. -
2 Roast the Carrots
Place carrot sticks on prepared baking sheet and toss with 1 tsp. olive oil and 1/2 tsp. salt. Massage oil onto carrots, then drizzle with honey.
Spread into a single layer and roast in hot oven until very tender and lightly charred, 25-30 minutes.While carrots roast, make topping. -
3 Prepare the Topping
Combine blue cheese, almonds, half the chives (reserve remaining for garnish), and 1/4 tsp. salt in a mixing bowl. Set aside.
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4 Sear the Pork Chops
Place a medium oven-safe pan over medium-high heat.
Add 1 tsp. olive oil and pork chops to hot pan and cook on one side until well-browned, 3-5 minutes. -
5 Roast Pork Chops and Finish Dish
Flip pork chops, and spoon blue cheese-almond topping onto seared side. Place pan in hot oven and roast until cheese melts and pork chops reach a minimum internal temperature of 145 degrees, 8-10 minutes.
Carefully, transfer chops to a plate and rest at least 5 minutes.Plate dish as pictured on front of card, garnishing with remaining chives. Bon appétit!
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