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.
Ingredients
1 unit
Red Onion
6 ounce
Asparagus
¼ unit
Parsley
1 unit
Lemon
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
Carrots
¼ cup
Parmesan Cheese
(Contains Milk)
½ cup
Flour
(Contains Wheat)
Not included in your delivery
1 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
unit
Kosher Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
