All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
“Grits are grits, and cauliflower is cauliflower,” you say to yourself, looking at the title of this meal. “Calling grits cauliflower is like calling up down, the sun blue, and the sky yellow.” We're not saying your reality is bogus… but we totally are. Cauliflower grits are real, and delicious in this meal, combined with cheese and butter for decadence and delight. The grits stand out, but they are not alone; succulent pork and garlic-y spicy tomatoes round out this reality-bending dish. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
Medium 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
Prepare the Ingredients
Cut cauliflower into bite-size pieces, if necessary.
Mince garlic.Quarter tomatoes.Pat pork chops dry, and season both sides with a 1/4 tsp. salt and a pinch of pepper.If using chicken or NY strip steak, pat dry and season both sides same amount. If using salmon, pat dry and season flesh-side same amount.
Make the Cauliflower Grits
Bring a medium pot with cauliflower, 11/2 cups water, and 1/4 tsp. salt to a boil. Reduce heat to medium-high, and stir occasionally until water evaporates completely, 14-16 minutes.
Make sure no water is left in pan; remaining water will make grits runny.Remove from burner and add sour cream, cheese, and butter. Mash until mostly smooth, close to the consistency of grits. Cover and set aside.While cauliflower cooks, cook pork chops.
Cook the Pork Chops
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork chops to hot pan.
Cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Transfer to a plate.Reserve pan; no need to wipe clean.If using chicken, follow same instructions and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. If using NY strip steak, follow same instructions and cook until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. If using salmon, follow same instructions and place in hot pan flesh-side down. Cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Cook the Tomatoes
Return pan used to cook chops to medium-high heat. Add garlic to hot pan and stir constantly until aromatic, 30-60 seconds.
Add tomatoes and a pinch of salt and pepper. Stir occasionally until warmed through, 1-2 minutes.Stir in red pepper flakes (to taste).Remove from burner.
Finish the Dish
If using NY strip steak, halve to serve.
Plate dish as pictured on front of card, spooning tomatoes over pork. Bon appétit!
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