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Buffalo Honey Pork Chops

Buffalo Honey Pork Chops

with a Garlicky Panko Kale Jumble

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Buffalo sauce and honey! Sound like a wild combo? Perhaps, but bear (er, buffalo?) with us. Savory garlic and spicy cayenne mix in Frank’s classic blend to season juicy pork chops, then everything’s topped with a creamy, buttery sauce swirled with hot sauce and honey. All that spicy-sweet is paired with roasted carrots and sautéed kale, jumbled together with garlicky panko for a fresh side with tons of texture. Yep, Buffalo sauce and honey are crazy … crazy good!

Tags:Calorie SmartCarb SmartSpicyGood Climate Score
Allergens:MilkWheat

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

Total Time40 minutes
Prep Time15 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 ounce

Carrot

1 unit

Yellow Onion

4 ounce

Kale

2 unit

Scallions

1 clove

Garlic

10 ounce

Pork Chops

¼ ounce

Frank's Seasoning Blend

3 unit

Frank's Hot Sauce

1 unit

Chicken Stock Concentrate

2 teaspoon

Honey

1.5 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Panko Breadcrumbs

(ContainsWheat)

Not included in your delivery

2 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories590 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate38 g
Sugar16 g
Dietary Fiber6 g
Protein32 g
Cholesterol120 mg
Sodium1560 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Large Bowl
Aluminum Foil
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel, trim, and halve carrots lengthwise; cut on a diagonal into 1⁄2-inch pieces. Peel and mince garlic. Halve, peel, and thinly slice onion. Remove and discard any large stems from kale; chop into bite-size pieces. Trim and thinly slice scallions, separating whites from greens.

2

• Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until golden and tender, 20-25 minutes. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and garlic; cook, stirring, until golden brown, 2-4 minutes. • Turn off heat; season panko with salt and pepper. Transfer to a plate and set aside. Wipe out pan.

3

• Heat a drizzle of olive oil in same pan over medium heat. Add onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. • Add kale, 1⁄4 cup water, and a pinch of salt and pepper. Cook, stirring occasionally, until kale is wilted and tender, 5-7 minutes. • Remove from heat. Taste and season with salt and pepper if desired. Transfer to a large bowl and cover with foil. Wash out pan.

4

• While veggies cook, pat pork* dry with paper towels; season all over with Frank’s Seasoning, salt, and pepper. • Heat a drizzle of oil in a second large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board to rest.

5

• Heat a drizzle of oil in pan used for kale over medium-low heat. Add scallion whites and cook, stirring occasionally, until softened and fragrant, 2-3 minutes. • Add 1⁄4 cup water, hot sauce, honey, and stock concentrate. Cook, stirring often, until thickened, 1-3 minutes. • Remove from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper.

6

• When carrots are done roasting, add to bowl with kale; toss to combine. Taste and season with salt and pepper if desired. • Divide pork and kale jumble between plates. Spoon sauce over pork; sprinkle kale jumble with as much garlicky panko as you like. Garnish pork with scallion greens and serve.