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 carbsOver 30g protein
- Gluten-Smart
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. Shredded Parmesan Cheese
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⅗ oz. Butter
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2 tsp. Chicken Demi-Glace Concentrate
- 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) gqRWbbOE
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Calories570
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Carbohydrates15g
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Net Carbs11g
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Fat37g
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Protein46g
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Sodium1040mg
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, 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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1 Roast the Cauliflower
Cut cauliflower into bite-sized pieces.
Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer.Roast in hot oven until browned and tender, 20-25 minutes.While cauliflower roasts, continue recipe. -
2 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
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 Italian seasoning (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.Immediately remove from burner. Transfer scampi butter to a mixing bowl and 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, 3-5 minutes per side.Pork thickness may vary. If you receive a thinner chop, we recommend checking for doneness sooner. Remove from burner. 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 pork to medium-high heat and add 1 tsp. olive oil. Add demi-glace, tomatoes, remaining Italian seasoning, 1/4 cup water, and 1 tsp. cheese (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 cauliflower and remaining cheese 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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