Working Mom Dinner Idea
As a Working Mom, I may be a creative photographer, but I’m definitely not creative in the kitchen! And if I’m being honest, I don’t really enjoy cooking! One thing I love to do to make it a bit easier is Home Chef Meal Delivery! I’m not going to lie, these meals make me feel like a rockstar in the kitchen lol. I like to get three meals a week in my home chef meal delivery. This gives me a jump start on the week and takes a load of this working mom. I’ve shared a few other meals we’ve had in the past, but take a look at what we’ll be having tonight.
Working Mom Dinner Idea: Balsamic-Fig Pork Chop
We’ve had this meal before and it’s definitely one of my favorites!
In Your Box You Get:
½ oz. Balsamic Vinegar
1 Tbsp. Fig Spread
.3 oz. Butter
12 oz. Asparagus
2 tsp. Savory Seasoning
½ oz. Shaved Parmesan
2 tsp. Chicken Demi-Glace
Concentrate
You Can Customize It With These Options
12 oz. Boneless Pork Chops
16 oz. USDA Choice New York
Strip Steak
12 oz. Mahi-Mahi Fillets
13½ oz. Organic Boneless
Skinless Chicken Breasts
12 oz. Boneless Skinless Chicken
Breasts
You will need
Olive Oil, Salt, Pepper, Cooking
Spray
Mixing Bowl, Medium Non-Stick
Pan, Baking Sheet
Before you cook
If using any fresh produce, thoroughly rinse and pat dry
Turn oven on to 400 degrees. Let preheat, at least 10 minutes
Prepare a baking sheet with foil and cooking spray
Ingredient(s) used more than once: seasoning blend
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
1. Prepare the Ingredients
Trim woody ends off asparagus.
Combine balsamic vinegar, demi-glace, fig spread, and 1/4 cup water in a mixing bowl. Set aside.
Pat pork chops dry, and season both sides with half the seasoning blend (reserve remaining for asparagus) and a pinch of salt and pepper.
2. Roast the Asparagus
Place asparagus on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and remaining seasoning blend. Roll asparagus until coated.
Spread into a single layer and roast in hot oven until tender, 10-12 minutes.
If asparagus is thinner than a pencil, check for doneness sooner.
While asparagus roasts, cook pork chops.
3. Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Pork chop thickness can vary; if you receive a thinner pork chop, we recommend checking for doneness sooner.
Remove pork chops to a plate and rest, 3 minutes. Keep pan over medium heat.
4. Make the Sauce
Add balsamic-fig mixture to hot pan and bring to a simmer.
Once simmering, stir constantly until thickened slightly, 2-3 minutes.
Remove from burner. Stir in butter and a pinch of salt and pepper until combined.
5. Finish the Dish
Plate dish as pictured, spooning sauce over pork and garnishing asparagus with cheese. Bon appétit!
I hope this helps out some of you other working mom’s!
Megan is a photographer based in the Greater Sacramento Area, serving Northern California for all your photography needs. She specializes in family, graduates, engagements, weddings, maternity, and newborn photography. Contact Megan today!
