Express
Creamed Spinach Pork Chop
with honey-glazed carrots and garlic bread
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 24 oz. Boneless Pork Chops
- 16 oz. Carrot
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4 fl. oz. Cream Sauce Base
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1 Garlic Butter Baguette
- 2 oz. Baby Spinach
- 1 fl. oz. Honey
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1 oz. Shredded Parmesan Cheese
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⅗ oz. Butter
- 1 Tbsp. Minced Garlic and Parsley
- 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) 4P6WYRqY
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Calories600
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Carbohydrates38g
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Net Carbs34g
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Fat30g
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Protein44g
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Sodium970mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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 cutlets, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.
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1 Toast Garlic Bread and Prepare Ingredients
Remove garlic bread from packaging. Wrap garlic bread in foil. Place directly on rack under hot broiler and broil until heated through, 5-7 minutes.
Carefully remove from broiler.Don't text and broil! Keep an eye on oven as bread may burn easily under broiler.While bread toasts, peel, trim, and cut carrots into 1/4" slices on an angle.Coarsely chop spinach.Pat pork chops dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. -
2 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 to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and reserve.While pork chops cook, continue recipe. -
3 Cook the Carrots
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, carrots and 1/4 cup water to hot pan. Cover and cook until water is mostly evaporated and carrots are tender, 6-8 minutes.
Uncover and stir in honey, butter, half the minced garlic and parsley (reserve remaining for sauce), garlic salt, and a pinch of pepper. Stir occasionally until combined, 1-2 minutes. -
4 Make Sauce and Finish Dish
Return pan used to cook pork chops to medium heat and add 1 tsp. olive oil.
Add remaining minced garlic and parsley to hot pan. Stir occasionally until fragrant and lightly browned, 1-2 minutes.Add spinach, cream base, cheese, and a pinch of pepper. Bring to a simmer.Once simmering, stir constantly until slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping pork with sauce. Bon appétit!
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