Signature with Pork Chops & Baked Chicken

Signature

with Pork Chops & Baked Chicken

95 MIN
8 Servings
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From the Test Kitchen

Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.

This week's meals are:
• Tuscan Pork & Farro with Marinated Grapes & Creamy Salsa Verde
• Pork Chops & Slaw with Pepper Rice & Spicy Soy Glaze
• Mexican-Spiced Chicken with Rice & Creamy Tomatillo Sauce
• Shawarma-Baked Chicken with Veggie Farro & Herb Yogurt

See Plans
  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Signature with Pork Chops & Baked Chicken
Title
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 1½ oz Feta Cheese
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Raw Pepitas
  • 3 Tbsps Roasted Cashews
  • 1 oz Sweet Piquante Peppers
  • 4 Boneless, Skinless Chicken Breasts
  • 4 oz Red Seedless Grapes
  • 1 Delicata Squash
  • 2 Tbsps Red Wine Vinegar
  • 1 Shallot
  • 1 cup Semi-Pearled Farro
  • ½ lb Red Cabbage
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 Lime
  • ¾ lb Carrots
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 4 Scallions
  • 1 cup Long Grain White Rice
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
  • 4 Boneless, Center-Cut Pork Chops
  • 5 oz Baby Spinach
  • 1 Red Onion
  • ¼ cup Sour Cream
  • ⅓ cup Tomatillo-Poblano Sauce
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ cup Cilantro Sauce
  • ⅓ cup Salsa Verde
  • 2 Tbsps Fromage Blanc
  • 1 Tbsp Sambal Oelek
  • 3 Tbsps Soy Glaze
Bake & slice the chicken
1 Bake & slice the chicken

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels; season with salt and pepper. Evenly coat 2 chicken breasts with enough of the shawarma spice blend to coat. Evenly coat the remaining chicken breasts with enough of the Mexican spice blend to coat. Transfer to one sheet pan. Bake 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

Cook the farro & wilt the spinach
2 Cook the farro & wilt the spinach

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. Add the spinach; season with salt and pepper. Stir until combined and the spinach is slightly wilted. Reserving the pot, transfer to a large bowl. Taste, then season with salt and pepper  if desired. 

Roast the squash & finish the farro
3 Roast the squash & finish the farro

Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Transfer to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of cooked farro and spinach. Stir to combine. 

Prepare the remaining ingredients
4 Prepare the remaining ingredients

Meanwhile, cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Peel and thinly slice the shallot. Halve the grapes. In a bowl, combine the sliced shallot, halved grapes, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Make the slaw
5 Make the slaw

Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions. Halve the lime crosswise. In a large bowl, combine the grated carrots, sliced cabbage, sliced scallions, and the juice of both lime halves. Season with salt and pepper. 

Cook & slice the pork
6 Cook & slice the pork

Pat the pork dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned pork chops with enough of the Tuscan spice blend to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. 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. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 145°F.

Make the pepper rice
7 Make the pepper rice

In the same pot, heat 2 teaspoons of olive oil on medium high until hot. Add the diced sweet peppers. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. 

Make the Creamy Salsa Verde
8 Make the Creamy Salsa Verde

Combine the salsa verde and fromage blanc. Taste, then season with salt and pepper if desired. 

Make the Creamy Tomatillo Sauce
10 Make the Creamy Tomatillo Sauce

Combine the sour cream and tomatillo-poblano sauce. Taste, then season with salt and pepper if desired. 

Make the Spicy Soy Glaze
10 Make the Spicy Soy Glaze

Combine the soy glaze and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Make the Herb Yogurt
11 Make the Herb Yogurt

Combine the cilantro sauce and yogurt. Taste, then season with salt and pepper if desired. 

Assemble & Store the Tuscan Pork & Farro
12 Assemble & Store the Tuscan Pork & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced Tuscan-spiced pork chop

• 1/2 marinated grapes (discarding any liquid)

Transfer the creamy salsa verde to 2 small containers.

Assemble & Store the Pork Chops & Slaw
13 Assemble & Store the Pork Chops & Slaw

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 slaw

• 1/4 pepper rice

• 1 sliced pork chop

Transfer the spicy soy glaze to 2 small containers.

Assemble & Store the Mexican-Spiced Chicken
14 Assemble & Store the Mexican-Spiced Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 slaw

• 1/4 pepper rice

• 1 sliced Mexican-spiced chicken breast

Transfer the creamy tomatillo sauce to 2 small containers.

Assemble & Store the Shawarma-Baked Chicken
15 Assemble & Store the Shawarma-Baked Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced shawarma-spiced chicken breast

• 1/4 finished farro

Transfer the herb yogurt to 2 small containers.

Finish & Serve the Tuscan Pork & Farro
16 Finish & Serve the Tuscan Pork & Farro

Makes 2 servings:

Heat the finished pork, farro, and grapes in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and almonds

Finish & Serve the Pork Chops & Slaw
17 Finish & Serve the Pork Chops & Slaw

Makes 2 servings:

Roughly chop the cashews. Heat the finished pork and pepper rice in the microwave 1 to 2 minutes, or until heated through. Serve with the slaw. Garnish each serving with the spicy soy glaze, chopped cashews, and sesame seeds

Finish & Serve the Mexican-Spiced Chicken
18 Finish & Serve the Mexican-Spiced Chicken

Makes 2 servings:

Roughly chop the pepitas. Heat the finished chicken and pepper rice in the microwave 1 to 2 minutes, or until heated through. Serve with the slaw. Garnish each serving with the creamy tomatillo sauce, chopped pepitas, and cotija

Finish & Serve the Shawarma-Baked Chicken
19 Finish & Serve the Shawarma-Baked Chicken

Makes 2 servings:

Roughly chop the piquante peppers. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the herb yogurt, chopped piquante peppers, and feta (crumbling before adding).

Tips from Home Chefs

Bake & slice the chicken
1 Bake & slice the chicken

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line two sheet pans with foil. Pat the chicken dry with paper towels; season with salt and pepper. Evenly coat 2 chicken breasts with enough of the shawarma spice blend to coat. Evenly coat the remaining chicken breasts with enough of the Mexican spice blend to coat. Transfer to one sheet pan. Bake 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise. 

*An instant-read thermometer should register 165°F.

2 Cook the farro & wilt the spinach

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. Add the spinach; season with salt and pepper. Stir until combined and the spinach is slightly wilted. Reserving the pot, transfer to a large bowl. Taste, then season with salt and pepper  if desired. 

Cook the farro & wilt the spinach
Roast the squash & finish the farro
3 Roast the squash & finish the farro

Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Transfer to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of cooked farro and spinach. Stir to combine. 

4 Prepare the remaining ingredients

Meanwhile, cut off and discard the stems of the sweet peppers; remove the cores, then medium dice. Peel and thinly slice the shallot. Halve the grapes. In a bowl, combine the sliced shallot, halved grapes, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Prepare the remaining ingredients
Make the slaw
5 Make the slaw

Peel the carrots and grate on the large side of a box grater. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions. Halve the lime crosswise. In a large bowl, combine the grated carrots, sliced cabbage, sliced scallions, and the juice of both lime halves. Season with salt and pepper. 

6 Cook & slice the pork

Pat the pork dry with paper towels; season with salt and pepper on both sides. Evenly coat 2 seasoned pork chops with enough of the Tuscan spice blend to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. 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. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 145°F.

Cook & slice the pork
Make the pepper rice
7 Make the pepper rice

In the same pot, heat 2 teaspoons of olive oil on medium high until hot. Add the diced sweet peppers. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. 

8 Make the Creamy Salsa Verde

Combine the salsa verde and fromage blanc. Taste, then season with salt and pepper if desired. 

Make the Creamy Salsa Verde
Make the Creamy Tomatillo Sauce
10 Make the Creamy Tomatillo Sauce

Combine the sour cream and tomatillo-poblano sauce. Taste, then season with salt and pepper if desired. 

10 Make the Spicy Soy Glaze

Combine the soy glaze and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Make the Spicy Soy Glaze
Make the Herb Yogurt
11 Make the Herb Yogurt

Combine the cilantro sauce and yogurt. Taste, then season with salt and pepper if desired. 

12 Assemble & Store the Tuscan Pork & Farro

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished farro

• 1 sliced Tuscan-spiced pork chop

• 1/2 marinated grapes (discarding any liquid)

Transfer the creamy salsa verde to 2 small containers.

Assemble & Store the Tuscan Pork & Farro
Assemble & Store the Pork Chops & Slaw
13 Assemble & Store the Pork Chops & Slaw

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 slaw

• 1/4 pepper rice

• 1 sliced pork chop

Transfer the spicy soy glaze to 2 small containers.

14 Assemble & Store the Mexican-Spiced Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 slaw

• 1/4 pepper rice

• 1 sliced Mexican-spiced chicken breast

Transfer the creamy tomatillo sauce to 2 small containers.

Assemble & Store the Mexican-Spiced Chicken
Assemble & Store the Shawarma-Baked Chicken
15 Assemble & Store the Shawarma-Baked Chicken

Makes 2 servings:

For each serving, in a large container combine: 

• 1 sliced shawarma-spiced chicken breast

• 1/4 finished farro

Transfer the herb yogurt to 2 small containers.

16 Finish & Serve the Tuscan Pork & Farro

Makes 2 servings:

Heat the finished pork, farro, and grapes in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the creamy salsa verde and almonds

Finish & Serve the Tuscan Pork & Farro
Finish & Serve the Pork Chops & Slaw
17 Finish & Serve the Pork Chops & Slaw

Makes 2 servings:

Roughly chop the cashews. Heat the finished pork and pepper rice in the microwave 1 to 2 minutes, or until heated through. Serve with the slaw. Garnish each serving with the spicy soy glaze, chopped cashews, and sesame seeds

18 Finish & Serve the Mexican-Spiced Chicken

Makes 2 servings:

Roughly chop the pepitas. Heat the finished chicken and pepper rice in the microwave 1 to 2 minutes, or until heated through. Serve with the slaw. Garnish each serving with the creamy tomatillo sauce, chopped pepitas, and cotija

Finish & Serve the Mexican-Spiced Chicken
Finish & Serve the Shawarma-Baked Chicken
19 Finish & Serve the Shawarma-Baked Chicken

Makes 2 servings:

Roughly chop the piquante peppers. Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the herb yogurt, chopped piquante peppers, and feta (crumbling before adding).

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