Brandy Apple Glazed Pork Chops Meal Kit

  • Brandy Apple Glazed Pork Chops
  • Brandy Apple Glazed Pork Chops
  • Brandy Apple Glazed Pork Chops
  • Brandy Apple Glazed Pork Chops
  • Brandy Apple Glazed Pork Chops

This product is currently sold out.

  • Description
  • Nutrition Facts

  • Pan-seared pork chops simmered in a sweet French glaze made with Fuji apples, brandy, and black pepper. Served with homestyle mashed potatoes and fresh green beans.

    Cook time

    15 minutes

    Master Chef

    Stanley Dimond

    Servings

    2 servings

    Net weight

    36.8 oz (2.30 LBS) 1.04 kg

  • Marinated Pork Loin Chops
  • Brandy Apple Glaze
  • Microwavable Mashed Potatoes
  • Cut, Washed Green Beans
  • Olive Oil

5 Simple Ingredients

15 Minutes From Kit To Your Table

Step-by-Step

  • 1
    1
    Cook Veggies

    Preheat oven to 170°F. Next, heat large skillet over MEDIUM-HIGH and pour ½ of olive oil into skillet. Add vegetables and sauté for 2-3 minutes, stirring occasionally.

  • 2
    2
    Set Veggies Aside

    Add ⅓ cup of water to skillet, cover with lid, and let vegetables steam for 3-4 minutes or until tender. Divide vegetables onto plates, season with salt and pepper to taste, and place plates in oven to keep warm. Discard remaining water from skillet before moving to Step 3.

  • 3
    3
    Cook Meat

    Heat skillet over MEDIUM-HIGH for 1-2 minutes and add remaining olive oil. Add pork to skillet and cook for 2-3 minutes on each side or until cooked thoroughly.

  • 4
    4
    Heat Mashed Potatoes

    While pork is cooking, poke one small hole in center of potatoes pouch and microwave on HIGH for 2-3 minutes. Transfer potatoes into bowl and stir before serving. CAUTION: Pouch will be hot.

  • 5
    5
    Sauce It Up

    Once pork is cooked thoroughly, reduce heat to LOW, and pour sauce into skillet. Bring sauce to low simmer for approximately 1 minute and turn pork to coat it with sauce.

  • 6
    6
    Finish Plating and Serve

    Carefully remove plates from oven and portion potatoes onto plates with vegetables. Then portion pork onto plates and cover with remaining sauce from skillet. CAUTION: Plates will be hot. Handle with oven mitt.

To Cook You Need

  • Large Skillet with Lid
  • Tongs
  • Scissors
  • Oven Mitt

Created By

Stanley Dimond

Executive Chef

Chef Stan is a lifelong student of the culinary arts with an extraordinary and diverse background. Chef Stan got his start washing dishes and working prep lines during high school before he went on to attend the California Culinary Academy in San Francisco. During culinary school, he worked and trained at the renowned San Francisco restaurant, Ernie's. After graduation, Chef Stan teamed up with chef and entrepreneur Dan Costa to open Mallard’s restaurant in his hometown of Modesto, CA. Mallard’s became one of the top 25 restaurants in the country. “I enjoy cooking healthy and flavorful foods that people enjoy. Good food helps people have better lives and live well.” Today, as the Executive Chef for Chefs’ Menu, Chef Stan’s work can be found in hundreds of supermarkets across the country.

More From This Chef