Boneless Pork Chop with Dill Crema and Sun-Dried Tomato Feta Couscous
easy prep & pan included
Prep & Cook Time:25-35 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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
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informed should a switch occur, so please check the ingredient
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You Will Need
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 Couscous
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine couscous, 1 cup water, peas, ½ tsp. salt, and a pinch of pepper in provided tray.
Add the Pork Chops
Pat pork chops dry, and season both sides with a pinch of salt and pepper. Place on couscous.
Bake the Dish
Bake uncovered in hot oven until pork chops reaches a minimum internal temperature of 145 degrees, 20-25 minutes.
Carefully remove from oven. Rest, 3 minutes. Transfer pork chops to a plate, removing any sticking couscous. Stir pesto and butter into couscous until creamy.
Stem dill. In a mixing bowl, combine sour cream, 1 Tbsp. water, half the feta (reserve remaining for couscous), and dill.
Top pork chops with sour cream-feta sauce and couscous with remaining feta. Bon appétit!
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