All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Bring the green to your dinner with this triple-green threat. First, the lovely, cooling crema, with the classic combination of sour cream and chives (the adornment of many a baked potato and potato chip) makes every bite of pork perfect. Next, the heat of the jalapeño adds a perfectly spicy burst to the flaky biscuits. And last, fresh broccoli, to make your mother, doctor, and the late President Bush proud. (Not so much that last one.) Tip: Prevent sticky fingers by dampening your hands before working with dough.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
If using sirloin steak, follow same instructions as pork chops in Step 1. In Step 2, bake biscuits, 10 minutes, Follow same instructions as pork chops in Step 3, roasting until steaks reach minimum internal temperature, 7-9 minutes.
If using chicken breasts follow same instructions as pork chops in Step 1. In Step 2, bake biscuits, 7 minutes, Follow same instructions as pork chops in Step 3, searing over medium heat, then roasting until steaks reach minimum internal temperature, 10-12 minutes
Prepare the Ingredients
Thinly slice chives.
Cut broccoli into bite-sized pieces, if necessary.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Pat pork chops dry, and season both sides with seasoned salt and a pinch of pepper.
Start the Biscuits
Combine biscuit mix, ¼ cup water, cheese, jalapeño (use less if spice-averse), and a pinch of salt in a mixing bowl. Stir until a sticky dough forms.
Form dough into four equally-sized balls. Place dough balls on one half of prepared baking sheet, leaving 3" space in between.
Bake in hot oven until golden brown, 11 minutes.
Remove from oven. Biscuits will continue cooking in a later step.
While biscuits bake, sear pork.
Cook Pork and Finish Biscuits
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook until browned, 2-3 minutes per side.
Transfer pork to empty space on baking sheet. Reserve pan; no need to wipe clean.
Bake in hot oven until biscuits are golden brown and pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.
While pork and biscuits bake, cook broccoli.
Cook the Broccoli
Return pan used to sear pork to medium heat and add 1 tsp. olive oil. Add broccoli and a pinch of salt to hot pan and cook undisturbed until starting to brown, 2-3 minutes.
Stir, then add ¼ cup water. Cover, and stir occasionally until water evaporates and broccoli is tender, 2-3 minutes.
Remove from burner.
Make Chive Crema and Finish Dish
Combine sour cream, chives, ½ tsp. olive oil, and a pinch of salt and pepper in another mixing bowl. Stir until oil is completely incorporated.
Plate dish as pictured on front of card, topping pork chop with chive crema. Bon appétit!
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