Balsamic Rosemary Pork Chops

Balsamic Rosemary Pork Chops

with Garlic Herb Toast & Roasted Green Beans

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Over here, we believe pork chops are a canvas, and we like to paint them with allllll the flavors. Tonight’s palette: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one of these ingredients when you could have them all? Add to that a side of garlic herb toast and tender roasted green beans, and you have yourself a dinner to Remem-brandt (see what we did there?).

Tags:Calorie Smart

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Green Beans

¼ ounce


1 unit

Demi Baguette

(ContainsWheat, Soy)

12 ounce

Pork Chops

1 unit

Chicken Stock Concentrate

5 teaspoon

Balsamic Vinegar

2 tablespoon

Garlic Herb Butter


Not included in your delivery

2 teaspoon


1 tablespoon

Cooking Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories630 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate45 g
Sugar11 g
Dietary Fiber3 g
Protein39 g
Cholesterol135 mg
Sodium1020 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• 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). Halve baguette. • 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 and stir in half the garlic herb butter until melted (you’ll use the rest in the next step).


• Halve and toast baguette; spread remaining garlic herb butter onto cut sides. Season with salt and pepper. • Thinly slice pork. • Divide pork, garlic bread, and green beans between plates. Top pork with balsamic rosemary pan sauce and serve