Meal Kit
with thyme carrots and mashed potatoes
Prep & Cook Time:40-50 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:6 days
Contains:Milk
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Classic can mean so many things: rock, cars, -al music. But food can be classic, too! The mighty pork chop, the noble carrot, the delectable mashed potatoes… all the fixings for a classic dinner, coming together in your kitchen. Top some (or all!) of it with a rich shallot demi, and you’ll see how amazing a classic dinner can be. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
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- 12oz.Yukon Potatoes
- 12oz.Boneless Pork Chops
- 8oz.Carrot
- 2oz.Sour Cream
- 1Shallot
- 2Green Onions
- 4tsp.Natural Beef Flavor Demi-Glace Concentrate
- ⅗oz.Butter
- 3Thyme Sprigs
- ½tsp.Seasoned Salt Blend
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)oqlomePk
Calories
660Carbohydrates
51gNet Carbs
44gFat
32gProtein
43gSodium
1080mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1Colander
- 1Medium Non-Stick Pan
- 1Baking Sheet
- 1Medium Pot
Before You Cook
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
If using chicken breasts, follow same instructions as pork chops in Steps 1 and 4, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using ribeye, follow same instructions as pork chops in Steps 1 and 4, cooking until browned and steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
If using NY strip steak, follow same instructions as pork chops in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
If using mahi-mahi, pat dry, halve, and season with ¼ tsp. salt and a pinch of pepper. Follow same instructions as pork chops in Step 4, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Peel and cut potatoes into evenly-sized large chunks.Stem and mince thyme.Peel, trim, and cut carrot on an angle into 1/4" slices.Peel and halve shallot. Slice thinly.Pat pork chops dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.Make the Mashed Potatoes
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Reserve 1 cup potato cooking water. Drain potatoes in a colander and return to pot.Add sour cream, half the butter (reserve remaining for sauce), white portions of green onions, half the seasoning blend (reserve remaining for carrot), and 2 Tbsp. reserved potato cooking water. Mash until smooth. If too dry, add additional potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes boil, roast carrot.Roast the Carrot
Place carrot slices on prepared baking sheet and toss with 1 tsp. olive oil and remaining seasoning blend.
Spread into a single layer and roast until fork-tender, 15-17 minutes.Toss roasted carrot with thyme. Baking sheet will be hot! Use a utensil.While carrot roasts, cook pork chops.Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Remove pork chops to a plate and tent with foil. Rest, 3 minutes. Reserve pan; no need to wipe clean.Make Sauce and Finish Dish
Return pan used cook pork to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 3-4 minutes.
Add demi-glace and 2 Tbsp. water. Bring to a simmer.Once simmering, remove from burner and stir in remaining butter until melted. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, spooning sauce on pork and topping mashed potatoes with green portions of green onions. Bon appétit!
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