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Parmesan-Crusted Bone-In Pork
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Parmesan-Crusted Bone-In Pork

Parmesan-Crusted Bone-In Pork

with Roasted Carrots and Asparagus

Bone-in cuts offer juicier meat, which is what makes these pork chops truly top-notch. But to really hit things out of the park, you’ll also be adding a crust of panko breadcrumbs and Parmesan cheese, which creates a layer of crispy crunch that never fails to please. Lemon-accented herbed rice and roasted veggies on the side keep things classic, while the pan sauce adds a savory finishing touch.


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

Total Time40 minutes


serving amount

1 unit

Red Onion

6 ounce


¼ unit


1 unit


¼ ounce

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Dried Thyme

½ cup

Jasmine Rice

20 ounce

Bone-in Pork Chops

2 tablespoon

Dijon Mustard

1 unit

Gluten Free Chicken Demi Glace

(Contains Milk)

1 unit


¼ cup

Parmesan Cheese

(Contains Milk)

½ cup


(Contains Wheat)

Not included in your delivery

1 tablespoon

Vegetable Oil

1 tablespoon


(Contains Milk)






Nutrition Values

/ per serving
Energy (kJ)4561 kJ
Calories1090 kcal
Fat49 g
Saturated Fat15 g
Carbohydrate93 g
Sugar13 g
Dietary Fiber9 g
Protein68 g
Cholesterol180 mg
Sodium1090 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.


Small Bowl
Small pot
Baking Sheet
Large Pan



Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and cut onion into wedges. Dice a wedge or two until you have 3 TBSP diced onion. Peel carrot, then thinly slice on a diagonal. Trim and discard woody bottoms from asparagus. Finely chop parsley. Zest lemon until you have ½ tsp zest, then cut into halves.

Make Crust and Cook Onions

In a small bowl, combine panko, Parmesan, dried thyme, half the parsley, salt, and pepper. On a plate or in a shallow bowl, mix flour with a pinch of salt and pepper. Heat a drizzle of oil in a small pot over medium high heat. Add diced onion and cook until softened, 1-2 minutes.

Cook Rice and Veggies

Add 3/4 cup water and a pinch of salt to pot. Bring to a boil, then add rice. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Meanwhile, toss asparagus, carrot, onion wedges, and a large drizzle of oil on a baking sheet. Season with salt and pepper. Roast in oven until lightly browned, about 20 minutes.

Crust Pork

Coat pork chops in flour mixture, shaking off excess. Place on a second baking sheet. Brush mustard onto tops of pork chops. Press panko mixture into mustard to adhere. Roast in oven until cooked to desired doneness, 15-18 minutes. Let rest 3 minutes after removing from oven.

Make Sauce

While pork roasts, bring ½ cup water, demi-glace, and a squeeze of lemon juice to a gentle boil in a medium pan. Let reduce by half, 3-4 minutes. Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.

Finish and Plate

Fluff rice with a fork, then stir in remaining parsley, a squeeze of lemon juice, and lemon zest. Season with salt and pepper. Divide between plates and top each with veggies and a pork chop. Spoon sauce over everything. Cut any remaining lemon into wedges and serve on the side for squeezing over.