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Balsamic Rosemary Pork Chops
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Balsamic Rosemary Pork Chops

Balsamic Rosemary Pork Chops

with Garlic Toast & Broccoli

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 broccoli, and you have yourself a dinner to Remem-brandt.

Tags:
Calorie Smart
Easy Prep
Quick
Allergens:
Soy
Wheat
Milk

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

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

8 ounce

Broccoli Florets

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

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Nutrition Values

/ per serving
Calories590 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate47 g
Sugar12 g
Dietary Fiber4 g
Protein32 g
Cholesterol115 mg
Sodium990 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.

Utensils

Baking Sheet
Paper Towel
Large Pan

Instructions

Roast Broccoli
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.

Prep & Cook Pork
2

• 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.

Make Pan Sauce
3

• 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).

Finish & Serve
4

• 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 broccoli between plates. Top pork with balsamic rosemary pan sauce and serve.

Pork is fully cooked when internal temperature reaches 145°.