Meal Kit
Grilled Pork Chop with Dijon Cream
with grilled corn and applewood-smoked sea salt
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 carbs
Chef
Justin Paruszkiewicz
Looking for a delicious, easy dinner that requires little more than firing up a grill and throwing together a sauce? These fancy flavors come together quickly: A juicy bone-in pork chop is grilled until caramelized and smothered in a luxurious French-style white wine cream sauce with a hint of Dijon mustard. It’s paired with buttery sweet corn and the star of the show--applewood smoked sea salt--for that extra je ne sais quoi.
In Your Box (serves 2)
- 2 Ears of Corn
- 16 oz. Bone-in Pork Chops
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4 oz. Light Cream
- 1 Shallot
- 1 fl. oz. White Cooking Wine
- ½ oz. Dijon Mustard
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⅓ oz. Butter
- ¼ oz. Parsley
- 3 Thyme Sprigs
- ½ tsp. Applewood Smoked Sea 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) 4PXpV5Pm
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Calories480
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Carbohydrates17g
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Net Carbs14g
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Fat22g
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Protein53g
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Sodium1010mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Medium 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
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1 Prepare the Ingredients
Shuck corn and rinse. Peel and finely mince shallot. Stem thyme. Stem parsley. Pat pork chops dry.
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2 Grill the Pork Chops
Heat an outdoor grill or grill pan to medium-high heat and lightly coat with cooking spray. Season pork chops on both sides with half the smoked sea salt (reserve remaining for corn) and a pinch of pepper. Add pork chops to hot grill and cook until browned and chops reach a minimum internal temperature of 145 degrees, 7-8 minutes. Remove to a plate, tent with foil, and rest at least 5 minutes.
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3 Grill the Corn
Keep grill pan at medium-high heat and spray again with cooking spray. Place corn on grill and rotate occasionally until corn is bright yellow and showing char marks, 3-4 minutes per side. Remove from grill and set aside.
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4 Prepare the Dijon-Cream Sauce
Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and shallots (to taste) to hot pan and cook until aromatic and slightly translucent, 1-2 minutes. Add white cooking wine and cook 1 minute. Reduce heat to medium-low and whisk in Dijon mustard, half the cream (use remaining for your morning coffee!), and thyme. Cook until sauce is combined and slightly thickened, 1-2 minutes. Season with a pinch of pepper. Set aside and keep warm.
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5 Season the Corn
Top corn with butter and a sprinkle of remaining smoked sea salt.
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6 Finish the Dish
Place corn on a plate. Lay pork chop next to corn and spoon Dijon-cream sauce over pork. Garnish with parsley leaves and a pinch of pepper.
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