Express
Rotisserie Bacon Butter Pork Chop
with cheesy potatoes and Brussels sprouts
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Over 30g protein
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 24 oz. Yukon Potatoes
- 24 oz. Boneless Pork Chops
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4 oz. Light Sour Cream
- 4 oz. Shredded Brussels Sprouts
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3 oz. Shredded Cheddar Cheese
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1½ oz. Roasted Garlic & Herb Butter
- 4 Green Onions
- 1 oz. Bacon Bits
- 1½ tsp. Garlic Salt
- 1 tsp. Rotisserie Chicken Seasoning
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) lPEKWBOK
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Calories680
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Carbohydrates39g
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Net Carbs35g
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Fat36g
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Protein49g
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Sodium1210mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
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 top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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 chicken cutlets, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, 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, 3-4 minutes per side.
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1 Prepare the Ingredients
Cut potatoes into 1" pieces. Place potatoes and 1 Tbsp. water in a microwave-safe bowl and cover with a damp paper towel.
Microwave covered until slightly tender, 6-8 minutes.Carefully remove from microwave and drain any excess liquid.While potatoes microwave, trim and thinly slice green onions, keeping white and green portions separate.Pat pork chops dry and season both sides with rotisserie chicken seasoning and 1/3 the garlic salt (reserve remaining for vegetables). -
2 Cook the Pork Chops
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork chops to hot pan and cook until golden-brown and chops reach 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. Rest, 3 minutes.While pork cooks, continue recipe. -
3 Cook the Vegetables
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Transfer microwaved potatoes to hot pan. Stir often until potatoes are tender and lightly browned, 6-8 minutes.
Wipe bowl clean and reserve.Add Brussels sprouts, white portions of green onions, half the softened butter (reserve remaining for sauce), remaining garlic salt, and 1/4 tsp. pepper. Stir occasionally until Brussels sprouts are tender, 3-5 minutes.Evenly top vegetables with cheese and cover until melted, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Make Bacon Butter and Finish Dish
Add bacon to reserved microwave-safe bowl. Microwave uncovered until crispy, 30-60 seconds.
Carefully remove from microwave and set aside to cool, 3-5 minutes.Add remaining softened butter and stir to combine. Set aside.Plate dish as pictured on front of card, topping pork chop with bacon butter and garnishing vegetables with green portions of green onions and sour cream. Bon appétit!
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