Meal Kit
Pork Chop Piccata
with roasted potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Maija Barnes
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
- 12 oz. Fingerling Potatoes
- 1 Lemon
- ½ oz. Capers
- 2 Garlic Cloves
- 2 tsp. Savory Seasoning
- 1 tsp. Onion Salt
- 3 Thyme Sprigs
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) BqB5NNPm
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Calories470
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Carbohydrates34g
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Net Carbs29g
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Fat19g
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Protein41g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Plate
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 antibiotic free chicken, 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 Roast the Potatoes
Halve potatoes lengthwise.
Stem and mince thyme.Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, thyme, half the onion salt (reserve remaining for pork chops), and a pinch of pepper. Spread into an even layer, cut-sides down.Roast in hot oven until potatoes are golden-brown and fork-tender, 18-20 minutes.Carefully remove from oven.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Finely chop capers.Mince garlic.Pat pork chops dry and season both sides with savory seasoning and remaining onion salt. -
3 Cook the Pork Chops
Place a medium 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.Transfer pork chops to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and keep over medium heat. -
4 Make the Sauce
Add 1 tsp. olive oil, garlic, and capers to hot pan. Stir occasionally until fragrant, 30-45 seconds.
Add 1 Tbsp. lemon juice and stir often until combined.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork chop with sauce. Squeeze lemon wedges over to taste. Bon appétit!
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