Meal Kit
Brown Sugar Balsamic-Glazed Pork Chop
with garlicky carrots and green beans
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Maija Barnes
Want something a little on the lighter side?? Look no further than this sweet and savory balsamic pork chop! From the garlicky vegetables to the lick-your-plate clean sauce, your family will be shocked to taste so much flavor with such few calories!
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Green Beans
- 6 oz. Carrot
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1 fl. oz. Garlic Aioli
- ½ oz. Balsamic Vinegar
- 0.46 oz. Brown Sugar
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⅓ oz. Butter
- 3 Thyme Sprigs
- ½ 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) lPEG07OK
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Calories530
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Carbohydrates22g
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Net Carbs17g
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Fat32g
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Protein40g
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Sodium980mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick 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 breasts, follow same instructions as pork chops in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, sirloin steaks, or NY strip steak, follow same instructions as pork chops in Steps 1 and 3, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/2" slices on an angle.
Trim ends off green beans, if necessary.Stem and mince thyme.Pat pork chops dry and season both sides with 1/4 tsp. salt, a pinch of pepper, and thyme. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add carrots to hot pan and stir occasionally, 2 minutes.Add green beans and stir occasionally, 1 minute.Add 1/4 cup water and a pinch of pepper. Cover and cook until tender, 6-8 minutes.If vegetables need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover and season with garlic salt.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Pork Chops
Place a medium non-stick pan over medium-high 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 chops to a plate. Rest, 3 minutes.Reserve pan; no need to wipe clean. -
4 Make the Glaze
Return pan used to cook pork chops to medium heat and add 2 Tbsp. water. Add vinegar and brown sugar to hot pan. Bring to a simmer.
Once simmering, stir occasionally until thickened, 2-3 minutes.Remove from burner. Stir in butter until melted and combined. -
5 Make Aioli and Finish Dish
In a mixing bowl, combine garlic aioli and 2 tsp. water.
Plate dish as pictured on front of card, topping pork chop with glaze and garnishing vegetables with aioli. Bon appétit!
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