Express
Sun-Dried Tomato Pork Chop
with Parmesan vegetables
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days

Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart

Chef
Jimmy Shay
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 2)
- 12 oz. Boneless Pork Chops
- 1 Zucchini
- 4 oz. Mixed Diced Peppers
- 4 oz. Diced Carrots
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- 1 tsp. Garlic Pepper
- ½ tsp. Seasoned Salt Blend
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) zPam9JPv
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Calories600
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Carbohydrates15g
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Net Carbs11g
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Fat40g
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Protein46g
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Sodium1080mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 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 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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If using sirloin steaks, 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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1 Cook the Pork Chops
Pat pork chops dry and season both sides with garlic pepper.
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. Remove from burner. Transfer pork to a plate and rest, 3 minutes.Wipe pan clean and reserve.While pork cooks, continue recipe. -
2 Start the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add mixed peppers, carrots, and a pinch of salt to hot pan. Stir occasionally until vegetables are slightly browned, 4-6 minutes.While vegetables cook, continue recipe. -
3 Finish the Vegetables
Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Add zucchini and seasoned salt to hot pan. Stir occasionally until vegetables are tender, 3-5 minutes.Remove from burner. Stir in softened butter (to taste) until melted and combined.While vegetables cook, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook pork to medium heat.
Add cream cheese, half the shredded cheese (reserve remaining for garnish), 1/4 cup water, and pesto to hot pan. Stir to combine and bring to a simmer.Once simmering, remove from burner.Plate dish as pictured on front of card, slicing pork, if desired, and topping pork with sauce from pan. Garnish vegetables with remaining shredded cheese. Bon appétit!
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