Meal Kit
Butter-Basted Pork Chop
with roasted carrots and spinach
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
Psst… not feeling hungry? We know a sure-fire way to whet that appetite. Imagine the juiciest, most tender bone-in pork chop you can, the Platonic ideal of pork chops. Now, picture a combination of rich butter and herbaceous thyme melding with the pork juices, creating a savory flavor unique to itself. Feeling the rumbles yet? Final scene: You, armed with nothing more than a spoon and a desire, spooning the hot browned butter over the chop again and again, bringing more flavor with every move. Starving? Us, too. Better order this one quick.
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chops
- 12 oz. Carrot
- 2 Shallots
- 2 oz. Baby Spinach
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⅗ oz. Butter
- 2 Garlic Cloves
- 3 Thyme Sprigs
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) oPNpeROX
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Calories510
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Carbohydrates24g
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Net Carbs18g
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Fat22g
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Protein53g
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Sodium600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium 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
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/2" slices art an angle.
Peel and halve shallots. Cut into 1/2" rounds.Mince garlic.Stem two thyme sprigs and coarsely chop. Halve one sprig.Pat pork chops dry. -
2 Roast the Vegetables
Place carrot and shallots on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until carrots are tender, 15-18 minutes.Carefully add garlic and spinach to roasted vegetables. Toss to combine, then roast until spinach is wilted, 3-4 minutes.While vegetables roast, cook pork chops. -
3 Cook the Pork Chops
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork chops to hot pan and sear undisturbed until browned, 3-4 minutes.
Flip chops, reduce heat to medium, and add butter. Top pork chops with thyme sprigs. Spoon melted butter over pork chops occasionally until pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Careful! Pan and butter will be hot. If necessary, tilt pan slightly to pool liquid. Butter will brown as it cooks; if it starts to burn, reduce heat to medium-low.Remove pork chops to a plate, rest at least 3 minutes, then tent with foil. Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to sear pork chops to high heat and add 1/4 cup water. Bring to a boil and swirl pan until sauce thickens, 1-2 minutes.
Remove from burner and stir in chopped thyme and accumulated juices from resting pork. -
5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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