Meal Kit
Garlic and Brown Sugar-Glazed Pork Chop
with pepper and potato hash
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
Chef
Sarah Thomsen
Such powerhouses of flavor in this dish. The richness from garlic with the sweetness of brown sugar coats this juicy pork chop like no other glaze has before. Oh, and this side of hash? A pepper and potato combo can never be beat. We're excited for you to try this one.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 12 oz. Yukon Potatoes
- 1 Red Bell Pepper
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1 oz. Butter
- 1 oz. Apple Cider Vinegar
- 0.92 oz. Brown Sugar
- 2 tsp. Chile and Cumin Rub
- 2 Garlic Cloves
- 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) pOMvBz3X
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Calories700
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Carbohydrates51g
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Net Carbs46g
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Fat37g
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Protein41g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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 breasts, follow same instructions as pork chops in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or NY strip steak, follow same instructions as pork chops in Steps 2 and 3, cooking until steaks reach 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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If using salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as pork chops in Step 3, cooking, skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Roast the Potatoes
Cut potatoes into 1" chunks.
Place on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt. Spread into a single layer.Roast in hot oven until potatoes are tender and browned, 22-25 minutes, flipping halfway through.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Stem, seed, remove ribs, and cut bell pepper into 1/4" dice.
Mince half the garlic (remaining is yours to use as you please!).Pat pork chops dry and season both sides with half the garlic salt (reserve remaining for sauce) and a pinch of pepper. -
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 to a plate. Rest, 3 minutes.Reserve pan; no need to wipe clean.While pork chops cook, continue recipe. -
4 Make the Hash
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add bell peppers to hot pan. Stir occasionally until tender, 5-8 minutes.
Add roasted potatoes and chile and cumin rub. Stir until combined and heated through, 30-60 seconds.Remove from burner.While hash cooks, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to cook pork chops to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir occasionally until fragrant, 30-60 seconds.
Add brown sugar, vinegar, and remaining garlic salt. Stir to combine. Bring to a simmer.Once simmering, stir occasionally until sugar has dissolved, 1-2 minutes.Remove from burner. Add butter and stir to combine.Plate dish as pictured on front of card, topping pork chop with sauce. Bon appétit!
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