Meal Kit
Garlic and Herb Pork Chop
with shredded Brussels sprouts, cabbage, and bacon
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
Chef
Tom Scodari
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
- 6 oz. Shredded Red Cabbage
- 4 oz. Shredded Brussels Sprouts
- 1 Shallot
- 1 fl. oz. Citrus Dijon Vinaigrette
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¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Crumbled Bacon
- 2 tsp. Chicken Broth Concentrate
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0.42 oz. Mayonnaise
- 1 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) o30ElAP0
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Calories610
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Carbohydrates19g
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Net Carbs14g
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Fat40g
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Protein45g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
- 1 Microwave-Safe 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
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If using chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Line a plate with a paper towel. Evenly spread bacon on towel-lined plate and microwave until crisp, 1-2 minutes.Carefully remove from microwave.Pat pork chops dry. Season both sides with a pinch of salt and pepper. -
2 Cook the Pork Chops
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook until golden-brown and pork reaches 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. Rest, 3 minutes.While pork chops cook, continue recipe. -
3 Cook the Vegetables
Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shallots to hot pan. Stir occasionally until shallots are tender and begin to brown, 2-3 minutes.
Add cabbage, Brussels sprouts, and garlic salt. Stir occasionally until tender, 3-5 minutes.Remove from burner. Stir in vinaigrette and crisped bacon until combined.While vegetables cook, continue recipe. -
4 Make the Sauce
Combine chicken base and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until heated through, 25-35 seconds.
Carefully remove from microwave. Vigorously stir in mayonnaise and butter until combined and smooth.If sauce isn't smooth, it may be too hot. Vigorously stir in cold water, 1 tsp. at a time, until smooth and combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork chop with sauce. Bon appétit!
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