Seared Chicken & Persimmon Pan Sauce

with Cheddar Biscuits & Spiced Honey Butter

35 MIN

+$1.45/serving 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

with Pork Chops

From the Test Kitchen

To complement simply seared chicken and a tangy persimmon-jalapeño pan sauce, you'll make tender, golden brown biscuits with melty white cheddar cheese—served with a sweet honey butter for even more richness.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
1 cup Biscuit Mix
4 oz White Cheddar Cheese
1 Persimmon
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
1 lb Broccoli
1 oz Salted Butter
1 Tbsp Honey
1 Tbsp Rice Vinegar
1 oz Sliced Pickled Jalapeño Pepper
2½ Tbsps Chicken Demi-Glace
1 Tbsp Sugar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Remove the butter from the refrigerator to soften. Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place in a large bowl. Grate the cheese on the large side of a box grater. Core and medium dice the persimmon. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the demi-glace, vinegar, sugar, and 1/2 cup of warm water, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

2 Cook the pork

Pat the pork dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

3 Roast the broccoli

Meanwhile, to the bowl of broccoli florets, add 1 tablespoon of olive oil. Season with salt, pepper, and half the spice blend; toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Place on the lower oven rack and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Form & bake the biscuits

Meanwhile, generously oil a separate sheet pan. To the reserved bowl, add the biscuit mix, grated cheese, and 1/2 cup of water. Gently stir until just combined (be careful not to overmix). Scoop out 4 equal-sized dollops of biscuit dough and place on the sheet pan. Place on the upper oven rack and bake 14 to 16 minutes, or until browned and cooked through. Remove from the oven and let stand at least 2 minutes.

5 Finish the sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced persimmon; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the persimmon is softened and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Make the honey butter & serve your dish

Meanwhile, in a bowl, combine the softened butter, honey (kneading the packet before opening), and 1 teaspoon of the remaining spice blend (you will have extra). Season with salt and pepper. Using a fork, mash until thoroughly combined. Slice the rested pork crosswise. Serve the sliced pork with the baked biscuits and roasted broccoli. Top the pork with the finished sauce. Top the biscuits with the honey butter. Enjoy!