East Haven

Ten Oz. VT Raised Center Cut Pork Chops. Sweet!

This popular dinner basket dares you to dive into an unforgettable meal. Simply dredge our Vermont raised pork in the chipotle ranch seasoning,  sear in Smoked Olive Oil, and bake.  For sides cool the smashed potatoes with dollops of Cabot Sour Cream, sweeten the beans and carrots with maple sugar, and watch for the smiles with every bite.


Minimum order is 2 meals

East Haven Meal Preparation

Defrosting Time: 20 minutes, but not always necessary

Meal Prep Time: 20 minutes

Cook Time: 20 minutes

Defrosting Directions
Preparing meal the day after delivery

If the meat is frozen and you are planning to prepare and serve this recipe the day after delivery, then place the package of pork chops in the refrigerator to defrost overnight and through the next day.

Preparing meal the day of delivery

If the meat is frozen and you are planning to prepare and serve this recipe the day of delivery remove the pork chops from the refrigerator 1 hour before serving. Take off only the white butcher paper surrounding the cryovac packaging. Set the white paper aside. With the meat still inside the plastic packaging place it into a bowl in the sink. Run cold water into the bowl, covering pork chops and let sit for 10 min. Refill with fresh cold water. Repeat 3 times, every 10 minutes or until the pork chops are soft and ready to cook.

Follow the recipe from here to prepare the main dish of the East Haven dinner.

Essential Kitchenware

Oven proof cast iron or stainless steel skillet OR a stove top sauté skillet and a baking dish

Stove top sauté skillet

Stock pot

Potato smasher

Pot holders

Main Dish 1/3 - 1/2 lb per person


Chase Brook Farm Center Cut Boneless Pork Chops

Simply Organic Chipotle Ranch Seasoning Packet

Holy Smoke’s Smoked Olive Oil

Kosher Salt


Before cooking check the oven to make sure one shelf sits in the middle for even cooking, then set temperature to 400°F to pre-heat.

Lay white butcher paper shiny side up on the counter. Open the chipotle ranch seasoning package and spoon two teaspoons of seasoning and a scant teaspoon of salt onto the paper. Then cut open end of cryovac meat packaging, pat pork chops dry, and place them in the seasoning. Turn and dredge thoroughly on both sides. Repeat for each additional serving of pork chops.

Add two teaspoons of smoked olive oil and a pinch of salt to the dual purpose pan and preheat over medium-high heat. When hot place pork chops in the pan to sear for 2 to 3 minutes on a side, or until golden brown. Place pork chops if they are already in an oven proof pan directly into 400° oven or transfer the chops to a warmed baking dish and bake for 10 minutes. Check after 10 minutes and try the press test.

To determine whether the pork is well done try the press test. Here’s how it works. First make a fist. Pork that is well done feels like the surface between your thumb and forefinger when you clench your fist.

If you do the press test, use a pot holder and pull out the oven rack not too far, but far enough to reach in safely. Press in the middle of the pork chops with the tips of two fingers to feel how well done they are. Kingdom Provisions recommends consuming pork that is firm to the touch and using a meat thermometer for safety and accuracy.

When done use a pot holder to remove the pan or dish with the chops from the oven. Allow the meat to rest for 3 minutes under foil provided before serving.

Chef’s Tips:

This recipe is for one but scaling up recipes is easy since dinner baskets come with the right amount of ingredients for the number of guests you are serving.

Use the white butcher paper shiny side up for meat preparation and the checker board paper to prep ingredients for side dishes.

The USDA website recommends pork chops be cooked to 145° F. or learn more at the USDA food safety site.

If you get creative with a recipe post your weekend chef tips to our Facebook page.

Vegetable Side Dish One cup per person


Green Beans


Maple Sugar

Kosher Salt


Rinse the green beans and carrots under cool water and pat dry.

Break the ends off the green beans and if you like them bite size, break the beans in half.

Peel the carrots or leave the skin on. Cut in half lengthwise and then slice for carrot sticks. Or simply slice across the whole carrot for round discs.

Add a pinch of salt and enough water to cover the beans and carrots to the sauté skillet. Bring to a boil over a medium high heat on the stove. Add the carrots, first and turn down the heat to simmer. After a minute add the beans and cook for another 6-9 minutes depending on how tender or crisp you like your vegetables.

Drain the water and remove to serving dish. Sprinkle with maple sugar reserving some for individuals to help themselves.

Potato Side Dish One cup per person


Medium red potatoes

Cabot Sour Cream

Kosher Salt


Rinse the potatoes under cool running water, then fill a pot with salted water and bring to a boil over medium high heat.

Peel the potatoes or leave the skin on. Cut in half and then half again for large sized cubes. Place potatoes in pot when the water boils. Reduce heat and continue to boil until tender for about 15 minutes.

Drain and smash potatoes with a potato masher or a fork. Add sour cream, a dash of salt, and mix gently. Transfer to serving dish and serve hot.