Meal Kit
Tuscan-Style Pork Chop
with scampi cauliflower
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Madla
Da Vinci, Amerigo Vespucci, Machiavelli, this pork chop… all hail from the region of Italy known as Tuscany. (Well, not the piggy… that we don't know.) The inspiration for this dish hails from Tuscany, sunny and dotted with sunflowers. Brightness abounds, with a tomato-y Parmesan sauce, with a hint of spice making the perfect adornment for the tender and lean pork chop. The cauliflower scampi brings the divine decadence, just as Da Vinci would have drawn. (Well… he didn't draw many vegetables.) Altogether, this meal brings the Tuscan touch into your evening meal. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 12 oz. Cauliflower Florets
- 12 oz. Boneless Pork Chops
- 1 Roma Tomato
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1 oz. Grated Parmesan
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1 oz. Butter
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2 tsp. Chicken Demi-Glace Concentrate
- ¼ oz. Parsley
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
- 1 tsp. Italian Seasoning 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) bP8bDYOz
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Calories610
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Carbohydrates15g
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Net Carbs10g
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Fat41g
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Protein47g
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Sodium1160mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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
Customize It Instructions
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If using chicken breasts, follow same instructions as pork in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using NY strip steak, follow same instructions as pork in Steps 2 and 4, cooking until steak reaches minimum internal temperature, 7-10 minutes per side. Rest, 3 minutes. Halve to serve.
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If using salmon, pat dry and season flesh side with 1/4 tsp. salt, a pinch of pepper, and half the seasoning blend. Follow same instructions as pork in Step 4, cooking, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Roast the Cauliflower
Cut cauliflower florets into bite-sized pieces.
Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil, salt, and pepper into cauliflower.Spread into a single layer. Roast in hot oven until browned and tender, 20-25 minutes.While cauliflower roasts, prepare ingredients. -
2 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Stem and mince parsley.Mince garlic.Pat pork chops dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. Season one side with half the seasoning blend (reserve remaining for sauce). -
3 Make the Scampi Butter
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add butter, garlic, and a pinch of salt to hot pan and stir constantly until golden brown, 2-3 minutes.
Once golden brown, immediately transfer scampi butter to a mixing bowl. Set aside. Wipe pan clean and reserve. -
4 Cook the Pork Chops
Return pan used to make scampi butter to medium heat and add 2 tsp. olive oil.
Add pork chops to hot pan, seasoned side down. Cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Transfer pork chops to a plate and tent with foil. Rest, 3 minutes. Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook chops to medium-high heat and add 1 tsp. olive oil. Add demi-glace, tomato, remaining seasoning blend, 1/4 cup water, and 1 tsp. Parmesan (reserve remaining for cauliflower) to hot pan. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 2-3 minutes.
Remove from burner and add red pepper flakes (to taste).Add roasted cauliflower, parsley, and remaining Parmesan to bowl with scampi butter. Stir gently to combine.Plate dish as pictured on front of card, topping pork chop with sauce. Bon appétit!
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