Meal Kit

Cherry-Dijon Pork Chop

with bacon Brussels sprouts and crispy potatoes

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Over 30g protein
  • Gluten-Smart

Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.

In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • 8 oz. Yukon Potatoes
  • 8 oz. Brussels Sprouts
  • 1 oz. Cherry Preserves
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • ½ oz. Crumbled Bacon
  • ¼ oz. Dijon Mustard
  • 2 tsp. Savory Seasoning
  • Info
    2 tsp. Ranch Seasoning

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.

  • Nutrition (per serving)

  • Calories
    690
  • Carbohydrates
    40g
  • Net Carbs
    35g
  • Fat
    39g
  • Protein
    45g
  • Sodium
    1210mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Non-Stick Pans
  • 1 Baking Sheet
  • 1 Mixing Bowl

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

  • If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using NY strip steak, pat dry. Cook until steak reaches 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.

  1. 1

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve vertically. Quarter if larger than a ping-pong ball.

    Quarter potatoes.

  2. 2

    Roast the Potatoes

    Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and ranch seasoning. Spread into a single layer.

    Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

    While potatoes roast, continue recipe.

  3. 3

    Cook the Pork

    Pat pork chops dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

    Place a medium non-stick pan over medium 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. Rest, 3 minutes.

    While pork cooks, continue recipe.

  4. 4

    Cook the Brussels Sprouts

    Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add Brussels sprouts and bacon to hot pan. Stir occasionally until Brussels sprouts are tender and bacon is crispy, 8-10 minutes.

    Remove from burner. Stir in butter and savory seasoning until melted and combined.

  5. 5

    Make Cherry-Dijon Sauce and Finish Dish

    In a mixing bowl, combine cherry preserves and mustard. Set aside.

    Plate dish as pictured on front of card, topping pork chop with cherry-dijon sauce. Slice pork, if desired. Bon appétit!

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