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Thyme and Honey Pork Chops

Thyme and Honey Pork Chops

over Couscous with a Peachy Salad

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This one’s for anyone who wants to satiate their sweet tooth at dinnertime. With pork chops drizzled in a thyme and honey pan sauce and a salad loaded with slices of peach, there’s a double whammy of candy-like flavors.


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


¼ ounce


1 unit


1 teaspoon


1 tablespoon

Balsamic Vinegar

½ cup



12 ounce

Pork Chops

1 unit

Organic Veggie Stock

2 ounce


Not included in your delivery

4 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate46 g
Sugar13 g
Dietary Fiber4 g
Protein45 g
Cholesterol95 mg
Sodium270 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
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve and peel shallot. Thinly slice one half; mince other half. Strip thyme leaves from stems; discard stems. Roughly chop leaves. Halve and pit peach, then cut into ½-inch wedges.


In a large bowl, whisk together ½ tsp honey, 1 TBSP balsamic vinegar, and a large drizzle of olive oil (we sent more honey and vinegar). Season with salt and pepper.


Heat a drizzle of olive oil in a small pot over medium heat. Add minced shallot. Cook, tossing, until softened, 2-3 minutes. Add 1 cup water and a large pinch of salt. Bring to a boil, then add couscous. Cover and remove from heat. Let stand until rest of meal is ready.


Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook to desired doneness, 3-4 minutes per side. Remove from pan and set aside to rest 5 minutes, then thinly slice.


Add sliced shallot and thyme to same pan over medium heat. Cook, tossing, until softened, 2-3 minutes. (TIP: Add a drizzle of olive oil if pan seems dry.) Stir in stock concentrate, ½ tsp honey, and ½ cup water (you’ll have some honey left over). Scrape up any browned bits from pan. Simmer until reduced and saucy, 2-3 minutes. Season with salt and pepper.


Add arugula and peach to bowl with vinaigrette. Toss to combine. Season with salt and pepper. Fluff couscous with a fork. Season with salt and pepper. Divide couscous and pork between plates. Drizzle with pan sauce. Serve with salad on the side.