Meal Kit
Crispy Lemon Chive Pork Chop
with zucchini and tomatoes
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
-
Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
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, the 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
- 1 Zucchini
- 1 Lemon
- 4 oz. Grape Tomatoes
-
½ cup Panko Breadcrumbs
-
1 oz. Cream Cheese
-
½ oz. Shredded Parmesan Cheese
-
2 tsp. Chicken Demi-Glace Concentrate
- 6 Chive Sprigs
- 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.
-
Nutrition (per serving) ZqwdJrOG
-
Calories580
-
Carbohydrates27g
-
Net Carbs24g
-
Fat34g
-
Protein44g
-
Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- 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
-
If using chicken breasts, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.
Halve tomatoes.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Mince chives. -
2 Prepare the Pork Chops
Pat pork chops dry. Cover pork with plastic wrap and use a heavy object to pound to an even 1/2" thickness. You may also use a gallon bag for easier clean-up. Remove plastic wrap.
Season both sides with half the onion salt (reserve remaining for vegetables) and a pinch of pepper.Spread panko evenly on a plate. Place pork on panko, pressing gently to adhere to both sides. Set aside. -
3 Cook the Pork Chops
Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Add pork chops to hot pan and flip every 1-2 minutes until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
Remove from burner. Rest, 3 minutes.While pork chops cook, continue recipe. -
4 Cook the Vegetables
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add zucchini, tomatoes, remaining onion salt, and half the demi-glace (reserve remaining for sauce) to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Remove from burner. Transfer to a plate. Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook vegetables to medium heat.
Add 1/4 cup water, cream cheese, 1 Tbsp. lemon juice, half the chives (reserve remaining for garnish), and remaining demi-glace to hot pan. Stir occasionally until sauce thickens, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping pork chop with sauce and remaining chives and garnishing vegetables with shredded cheese. Squeeze lemon wedges over vegetables to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
