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Bone-In Pork Chop Porterhouse

Our favorite kind of chops are karate chops, (hi-yah!) but pork chops do take a close second, we must admit. Especially when they’re brined overnight with herbs like sage, rosemary, thyme, and fennel. Can you taste the slight sweetness? There was a bit of maple syrup in the brine too! After roasting and adding the miso-honey glaze, these pork chops are ready to be chowed. Paired with a brown butter + maple sweet potato mash to tie into those pork chop brine flavors, as well as savory Brussels sprouts with bacon and caramelized onions. The flavor-poppin’ salsa verde is for your pork, but we think it can kinda go anywhere… especially on a leftover pork chop sandwich the next day 😀

What’s in your bag:

  • Your PORK CHOP!
  • Sweet potato mash
  • Roasted Brussels sprouts
  • Scallion salsa verde

What you’ll need from home:

  • Aluminum foil-lined sheet tray
  • Tongs
  • Casserole dish
  • Olive oil or butter

Total prep time: 15-20 minutes


The Pork Chop and Roasted Brussels Sprouts

  1. Preheat your oven to 450F.
  2. Place your pork chop on one side of the aluminum foil-lined sheet tray and pop it in the oven for 4 minutes.
  3. Remove carefully from the oven and use your tongs to flip the pork. On the other side of the sheet tray, arrange your Brussels sprouts evenly.
  4. Place your sheet tray back in the oven for 4 minutes. Remove carefully from the oven.

The Sweet Potato Mash 

  1. Add a light coat of oil or butter to your casserole dish.
  2. Spoon potatoes in, cover with foil, and place in the oven at 450 for 6-8 minutes or until warmed through.

Spoon a heaping portion of your sweet potato mash on a plate. Portion some Brussels to the side. Take your pork chop and lean it against the sweet potato mash, kinda like it’s tired and taking a break. Just needed to lean on their trusty potato friend for a moment, that’s what friends are for! Drizzle some salsa verde over your pork. Bone-apple-teeth!


That’s it! Dinner solved, dinner served. #weareWECO

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