IN YOUR BOX

1⅓ oz. Butter
9 oz. Carrots
2 Garlic Cloves
3 Thyme Sprigs
2 Bone-in Pork Chops
1 Tbsp. Breakfast Syrup
¼ tsp. Applewood Smoked Sea
Salt
8 oz. Broccoli
1 oz. Sour Cream
1 oz. Grated Parmesan Cheese

NUTRITION per serving 22g carbohydrates 32g fat 53g protein 801mg sodium | low-calorie, low-carb, gluten-free, soy-free, nut-free IN YOUR KITCHEN
Olive Oil
Calories Prep & Cook Time Cook Within Difficulty Spice Level Salt
613 25-35 min. 6 days Easy Not Spicy Pepper
Medium Pot
Baking Sheet
Colander
Small Bowl

Bone-In Pork Chop with Smoky Maple Butter Medium Pan

with roasted carrots and broccoli mash www.homechef.com/2911

BEFORE YOU COOK
• Take a minute to read through
the recipe before you start–we
promise it will be time
well spent!
• Preheat oven to 400 degrees
• Set butter on counter to
soften
• Bring a medium pot of lightly
salted water to a boil
1 2 3
• Thoroughly rinse produce and
pat dry
• Prepare a baking sheet with foil Prepare the Ingredients Roast the Carrots Make the Smoky Maple Butter
• Place a colander in the sink Peel, trim, and cut carrots into ¼” diagonal slices. Spread carrots, thyme leaves (reserve a pinch for In a small bowl, combine butter, ½ the syrup,
Mince garlic. Stem thyme. Rinse pork chops, pat butter), and half the garlic on prepared baking sheet. remaining thyme leaves, and smoked salt. Using a
dry, and season both sides with ½ tsp. salt and ¼ tsp. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of fork or back of a spoon, mash together until com-
WHILE YOU COOK pepper. pepper. Spread into a single layer and roast in oven bined. Taste, and add more syrup as desired. Divide
• Salt refers to kosher salt in this 18-20 minutes, or until tender and lightly caramel- into two disks, set on a plate, cover with plastic, and
recipe–it has bigger grains and
is easier to pinch than table ized. refrigerate.
salt, allowing more control over
flavor. If using regular table salt,
reduce measured amounts
by half.
• Heads Up! Thyme leaves are
used twice. A pinch is added
to the smoky maple butter
and remaining are roasted with
carrots.
• Heads Up! Garlic is used
twice. Half is roasted with
carrots and remaining is added
to taste to broccoli mash.
• Heads Up! When making
smoky maple butter, start by
adding ½ the syrup, then add
more to taste.

FROM THE CHEF
An immersion (or “stick”) blender
would make quick work of this
broccoli mash. Simply blend
in pot with all ingredients until
desired texture is achieved.
Did you know...
Smoked salt is made by smoking
salt grains at low temperatures
using cherry, apple, or alder wood
over a long period until the grains
are coated in the flavorful resins
given off by the wood.
4 5
Make the Broccoli Mash
Add broccoli florets to boiling water and cook 4 min-
utes, or until bright green and very tender. Drain in
colander and return to pot. Drain as much water from
broccoli as you can. Add sour cream, Parmesan, and
half the remaining garlic. Using a potato masher or
fork, mix ingredients together until coarsely mashed.
Season with a pinch of salt and pepper. Taste, and if
desired, add remaining garlic.
6
Cook the Pork Chops Plate the Dish
Heat 1 tsp. olive oil in a medium pan over medi- Place a serving of broccoli mash and carrots on a
um-high heat. Add pork chops to hot pan and cook plate. Place pork chop in front and top with smoky
4 minutes per side, or until well-browned and pork maple butter.
reaches a minimum internal temperature of 145
degrees. Remove from burner and let rest 5 minutes.

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