Meal Kit
Pork Chop and Fig-Bacon-Shallot Jam
with buttered green beans and red bell pepper
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
Nigel Palmer
The sweetness of fig, the sharpness of shallot, and the supreme salty beauty of bacon… how can anything compare? Especially when it tops a succulent pork chop; every bite is a complex dance of flavor, almost mystical in its sublime-ness. Have we gotten too artsy? Forget all that… this is darn good eats. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Green Beans
- 1 Red Bell Pepper
- 3 Tbsp. Fig Spread
- 1 Shallot
- 1 oz. Crumbled Bacon
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⅓ oz. Butter
- 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) MqgEp03n
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Calories660
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Carbohydrates41g
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Net Carbs36g
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Fat35g
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Protein45g
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Sodium1370mg
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 breasts, follow same instructions as pork chops in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry and season flesh side with a pinch of salt and 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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If using sirloin steak or ribeye steak, follow same instructions as pork chops in Steps 1 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. Halve ribeye to serve.
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1 Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/4" strips.
Trim ends off green beans.Peel and halve shallot. Slice thinly.Mince garlic.Pat pork chops dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add green beans, red bell pepper, garlic, and a pinch of salt and pepper to hot pan. Stir often until vegetables are lightly browned, 3-4 minutes.Add garlic salt and 1/3 cup water. Cover and cook until green beans are tender, 4-5 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Stir in plain butter until melted. Remove from burner.While vegetables cook, continue recipe. -
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 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.Transfer pork chops to a plate and tent with foil. Rest, 3 minutes.Keep pan over burner and increase heat to medium-high. -
4 Make the Jam
Add 1 tsp. olive oil, shallot, and bacon to hot pan. Stir often until shallot is tender, 2-3 minutes.
Add 1/4 cup water, fig spread, and a pinch of salt. Bring to a boil.Once boiling, stir occasionally until liquid is reduced by half, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork chop with jam. Bon appétit!
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