Pork chops hello fresh

Sweet Thai chili sauce, sweet soy glaze, and hoisin team up for a spicy-sweet-umami triple threat atop these juicy pan-seared pork chops. On the side is a colorful caramelized jumble of roasted sweet potatoes, red onion, and carrots showered with nutty sesame seeds for crunchy contrast. Before serving, a sprinkle of fresh scallions and squeeze of lime juice tops off this boldly seasoned, veggie-forward meal.

Think about your favorite food. Now think about with a cherry glaze. Yep, it probably just got better. Case in point: these juicy pork chops! They’re topped with a tangy sauce made with garlic, thyme, sherry vinegar, butter, and cherry jam, then served alongside roasted Brussels sprouts and roasted garlic mashed potatoes. It’s a dinner everyone’s bound to love cherry much!

Part sweet, part tangy, and all-around delicious—that’s the thick and super flavorful glaze you have in store for you tonight drizzled over these pork chops. The rich cherry and balsamic flavors balance each other out perfectly. So we’ve kept the sides simple with roasted green beans and potatoes to allow the meat and sauce to shine. And boy, do they steal the show.

Over here, we believe pork chops are a canvas, and we like to paint them with allllll the flavors. Tonight’s palette: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one of these ingredients when you could have them all? Add to that a side of garlic herb toast and tender roasted green beans, and you have yourself a dinner to Remem-brandt (see what we did there?).

Our chefs gave pork chops a steak-like treatment, transforming the everyday protein into something extraordinary. Tender chops are coated in a bold and savory steak spice, seared, then drizzled with a creamy pan sauce. And like any great steakhouse-style meal, the sides are just as impressive. Roasted potatoes and lemony broccoli round everything out. Now all you need is someone to bring you a dessert menu!

Sugar and spice and everything nice; that’s what these hot honey peach pork chops are made of! Mike’s Hot Honey is swirled with peach jam, butter, and lemon juice for a sticky-sweet glaze for pork. Roasted carrots and zucchini are tossed with lemon zest and a pinch of chili flakes, then paired with buttery rice on the side. Spicy-sweet and perfectly balanced—these pork chops will leave you simply s(peach)less!

The easiest way to add tons of restaurant-level flair to a dish with almost no effort? Two words: compound butter. For chefs, this ingredient is the ultimate secret weapon to making can’t-put-your-fork-down meals. Here, we’ve mixed softened butter with honey and salt. It’s dolloped onto warm, BBQ-spiced pork chops. The sweet, savory, slightly smoky combo is guaranteed to delight. Once you try a bite, don’t be surprised when you find yourself making excuses to whip it up again!

These, friends, are not your ordinary pork chops. In fact, our chefs gave ‘em a steak-like treatment, transforming the everyday protein into something extraordinary. The tender chops are coated in steak spice, seared, then drizzled with a creamy shallot pan sauce. Like any great steakhouse-style meal, the sides are just as impressive. Roasted potatoes and zesty green beans round everything out. Now all you need is someone to bring you a dessert menu!

Pork chops are an ideal go-to weeknight dinner idea. But how do you elevate this standby to restaurant-level flavor? Say it with me: PAN SAUCE! And this one is a savory-umami-tangy doozy: shallot and garlic get browned and carmelly, then invite tangy tomato paste, umami beef stock, and sour cream to the pan party. This lusciousness is spooned over a nicely crusted, seasoned pork chop, nestled on a bed of garlicky couscous beside tender roasted carrots– weeknight shmeeknight!

Pork just loves a sweet sauce, and this simple honey-butter glaze is just the thing for bringing these tender boneless chops to the next level. We’re serving them with a big helping of creamy, tangy potato salad (livened up with zingy mustard and crisp scallions) to bring the cookout vibes, plus a side of roasted salt-and-pepper broccoli to round things out. It’s a meat and potatoes meal that's quick to the table, and quick to satisfy.