Balsamic Rosemary Pork Chops
with Garlic Toast & Green Beans
We believe pork chops are a canvas. Tonight’s palette for your palate: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one when you could have them all? Complement those chops with a side of garlic herb toast and roasted green beans, and you have yourself a dinner to Remem-brandt.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Green Beans
¼ ounce
Rosemary
1 unit
Demi-Baguette
(Contains Soy, Wheat)
10 ounce
Pork Chops
1 unit
Chicken Stock Concentrate
5 teaspoon
Balsamic Vinegar
2 tablespoon
Garlic Herb Butter
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings). • Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a cutting board. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate, vinegar, ¼ cup water (1⁄3 cup for 4 servings), and 2 tsp sugar (4 tsp for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season generously with pepper. • Turn off heat. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).
• Halve baguette lengthwise and toast; spread cut sides with remaining garlic herb butter. Season with salt and pepper. Halve on a diagonal. • Thinly slice pork crosswise. • Divide pork, garlic bread, and green beans between plates. Top pork with balsamic rosemary pan sauce and serve.
Pork is fully cooked when internal temperature reaches 145°.
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