Meal Kit
Pork Chop au Poivre
with Swiss chard and acorn squash
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
Pepper's been around for about 2,000 years, but it doesn't look a day over 250, if you ask us. It still looks good and it still tastes great, especially covering these pork chops with their coarse offerings. The pepper is augmented by a classic demi-and-wine sauce, with butter swirled in for extra richness. And if pepper is as familiar as the sun and the stars, slightly unique sides may, in fact, steal the show: soft and inviting acorn squash and fresh Swiss chard. Old, new, peppery, and blue (nothing is blue in this meal), this dinner is an all-encompassing classic.
In Your Box (serves 2)
- 1 Acorn Squash
- 12 oz. Boneless Pork Chops
- 6 oz. Swiss Chard
- 2 fl. oz. Red Cooking Wine
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4 tsp. Chicken Demi-Glace Concentrate
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⅗ oz. Butter
- 2 Garlic Cloves
- 1 tsp. Coarse Black Pepper
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) 2qW2XZPR
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Calories600
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Carbohydrates33g
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Net Carbs29g
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Fat33g
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Protein41g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Mixing 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
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1 Prepare the Ingredients
Trim ends from acorn squash and carefully halve from pole to pole. Use a spoon to scoop out strings and seeds. Quarter squash halves, then cut into 1/2" slices.
Stem Swiss chard. Coarsely chop leaves. Cut stems into 1/4" dice. Keep leaves and stems separate. Swiss chard may be rainbow (multi-color) or entirely green. Both are delicious!Slice garlic.Pat pork chops dry, and season both sides with 1/4 tsp. salt and coarse black pepper. -
2 Roast the Acorn Squash
Place acorn squash on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt. Massage oil and seasoning into squash.
Spread into a single layer and roast in hot oven until browned, 15-20 minutes.While squash roasts, cook pork chops. -
3 Cook the Pork Chops
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Remove pork chops to a plate and tent with foil.Reserve pan; no need to wipe clean. -
4 Cook the Chard
Place a medium non-stick pan over medium heat and add 2 tsp olive oil.
Add chard stems to hot pan and cook, 30-60 seconds.Add chard leaves, garlic, and pinch of salt and stir often until leaves are wilted, 2-3 minutes.Remove from burner. Remove chard and garlic to a mixing bowl and toss with roasted acorn squash. -
5 Make Sauce and Finish Dish
Return pan used to cook pork chops to medium-high heat.
Add wine and demi-glace to hot pan. Cook until liquid is reduced by half, 1-2 minutes.Don't be afraid of a little steam; reducing requires heat!Remove from burner and swirl in butter.Plate dish as pictured on front of card, placing pork chops on sauce. Bon appétit!
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