MasterChef Tuscan-Spiced Pork Chops

with Parmesan Risotto & Apple Pan Sauce

55 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

We’re bringing you another delicious recipe adapted from a winning dish on Season 9 of MasterChef on FOX. Ready for your grill or stove, these pork chops get delicately sweet, woodsy flavor from a coating of rosemary, fennel, and sage—plus a sophisticated topping of apple cooked with a bit of rich demi-glace.

See Plans

Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
1 cup Carnaroli Rice
1 bunch Kale
1 Apple
2 cloves Garlic
¼ cup Grated Parmesan Cheese
1 Shallot
4 Tbsps Butter
2 Tbsps Chicken Demi-Glace
1 Tbsp Apple Cider Vinegar
1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. If necessary, peel the garlic; roughly chop. Peel and finely chop the shallot. Remove and discard the stems of the kale, then finely chop. Quarter, core, and medium dice the apple.

2 Cook the risotto:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and shallot; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the rice; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add 3 ½ cups of water; season with salt and pepper and stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the butter and cheese.

3 Cook the kale:

While the risotto cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water and cook, stirring frequently, 4 to 5 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat; transfer to a large bowl. Cover with aluminum foil to keep warm. Rinse and wipe out the pan.

4 Cook the pork:

STOVE: Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
GRILL: Pat the pork dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill the seasoned pork 3 to 4 minutes per side, or until browned and cooked through. Transfer to a cutting board and let rest at least 5 minutes.

5 Make the pan sauce:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced apple; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Add the demi-glace (carefully, as the liquid may splatter) and cook, stirring frequently, 1 to 2 minutes, or until the apple is softened and the liquid has cooked off. Add the vinegar and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat; season with salt and pepper to taste.

6 Finish & serve your dish:

Stir the cooked kale into the pot of cooked risotto; season with salt and pepper to taste. Slice the rested pork crosswise. Serve the finished risotto topped with the sliced pork and pan sauce. Enjoy!