Meal Kit
Tomato Butter Pork Chop
with creamed kale and tomatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- 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
- 8 oz. Kale
- 4 oz. Grape Tomatoes
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1 oz. Cream Cheese
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Shredded Parmesan Cheese
- ½ oz. Crumbled Bacon
- 1 tsp. Tomato Puree
- 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) pOJ8JEPy
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Calories560
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Carbohydrates14g
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Net Carbs9g
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Fat36g
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Protein47g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 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, 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 Prepare Ingredients and Make Tomato Butter
Stem kale and coarsely chop.
Halve tomatoes.Stem and mince thyme.In a mixing bowl, combine tomato puree and softened butter. Set aside.Pat pork dry and season both sides with 1/4 tsp. salt, a pinch of pepper, and thyme. -
2 Crisp the Bacon
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add bacon to hot pan and stir occasionally until crisp, 2-3 minutes.Remove from burner. Transfer bacon to towel-lined plate. Reserve pan; no need to wipe clean. -
3 Cook the Pork Chops
Return pan used to cook bacon to medium heat and add 1 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. -
4 Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add kale and 1 Tbsp. water to hot pan. Stir occasionally until bright green and starting to wilt, 2-3 minutes.Add tomatoes, cream cheese, 1/2 cup water, Parmesan, and 1/2 tsp. salt. Stir occasionally until vegetables are tender and sauce thickens, 4-5 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork with tomato butter and garnishing vegetables with crisped bacon. Bon appétit!
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