Meal Kit
Chive and Bacon-Topped Pork Chop
with buttery mashed cauliflower
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Maija Barnes
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
- 12 oz. Cauliflower Florets
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2 oz. Cream Cheese
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⅗ oz. Butter
- 2 Green Onions
- ½ oz. Bacon Bits
- ¼ oz. Dijon Mustard
- 1 tsp. Onion 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) 4P654a3Y
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Calories540
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Carbohydrates12g
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Net Carbs8g
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Fat35g
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Protein44g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Colander
- 1 Medium Non-Stick Pan
- 1 Medium Pot
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks or 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.
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1 Prepare the Ingredients
Cut cauliflower into bite-sized pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat pork chops dry and season both sides with half the onion salt (reserve remaining for mashed cauliflower) and a pinch of pepper. -
2 Start the Mashed Cauliflower
Bring a medium pot with cauliflower and white portions of green onions covered by water to a boil.
Once boiling, cover, and cook until fork-tender, 12-15 minutes.Remove from burner. Drain cauliflower in a colander and return to pot.For creamier cauliflower, we recommend shaking the colander several times to remove as much excess water as possible.While cauliflower cooks, continue recipe. -
3 Cook the Pork Chops
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. Transfer pork chops to a plate and cover with foil. Rest, 3 minutes.Wipe pan clean and reserve. -
4 Finish the Mashed Cauliflower
Return pot with cauliflower to medium heat.
Add half the cream cheese (reserve remaining for sauce) and remaining onion salt to hot pot.Mash until combined and smooth. Remove from burner. Pot will be hot! Use caution.Stir in softened butter until melted and combined. -
5 Make Sauce and Finish Dish
Return pan used to cook pork to medium heat and add 1 tsp. olive oil.
Add bacon to hot pan and stir occasionally until crispy, 2-3 minutes.Add remaining cream cheese, mustard (to taste), and 1/4 cup water. Stir until combined, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping pork chop with sauce and garnishing with green portions of green onions. Bon appétit!
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