2-Serving
Argentinian Pork and Vegetable Skillet with Crema
and red pepper pesto
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
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In Your Box (serves 2)
- 10 oz. Ground Pork
- 8 oz. Sliced Zucchini
- 4 oz. Mixed Diced Peppers
- 2 oz. Sliced Red Onion
- 2 oz. Chimichurri
- 2 oz. Creme Fraiche
- 1 oz. Red Pepper Pesto
- 1 tsp. Buttermilk-Dill Seasoning
- 1 tsp. Garlic Pepper
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories610
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Carbohydrates16g
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Net Carbs13g
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Fat49g
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Protein30g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
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
Customize It Instructions
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Cook the Pork
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground pork, half the buttermilk-dill seasoning (reserve remaining for crema), and half the garlic salt (reserve remaining for vegetables) to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Remove from burner and drain any excess liquid. Pan will be hot! Use caution.While pork cooks, continue recipe. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mixed peppers, onions, zucchini, garlic pepper, and remaining garlic salt to hot pan. Stir occasionally until vegetables are tender, 8-10 minutes. -
3 Add the Pork and Chimichurri
Add pork and chimichurri (to taste) to hot pan. Stir often until combined, 2-3 minutes.
Remove from burner.While pork mixture cooks, continue recipe. -
4 Make Crema and Pesto and Finish Dish
In a mixing bowl, combine half the creme fraiche (reserve remaining for pesto), remaining buttermilk-dill seasoning, and 2 tsp. water.
In another mixing bowl, combine remaining creme fraiche and pesto.Plate dish as pictured on front of card, topping pork mixture with crema and pesto. Bon appétit!
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