Oven-Ready
Boneless Pork Chop with Dill Crema and Sun-Dried Tomato Feta Couscous
easy prep & pan included
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you slaved over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
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¾ cup Pearled Couscous
- 3 oz. Peas
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2 oz. Feta Cheese Crumbles
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2 Tbsp. Sun-Dried Tomato Pesto
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1 oz. Sour Cream
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⅗ oz. Butter
- 2 Dill Sprigs
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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Calories690
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Carbohydrates55g
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Net Carbs51g
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Fat34g
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Protein52g
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Sodium1390mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Mixing Bowl
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 chicken breasts, follow same instructions as pork chops in Steps 2 and 3, baking uncovered in hot oven until browned and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.
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1 Prepare the Couscous
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Combine couscous, 1 cup water, peas, 1/2 tsp. salt, and a pinch of pepper in provided tray. -
2 Add the Pork Chops
Pat pork chops dry, and season both sides with a pinch of salt and pepper. Place pork on couscous.
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3 Bake the Dish
Bake uncovered in hot oven until pork chops reach a minimum internal temperature of 145 degrees, 20-25 minutes.
Carefully remove from oven. Rest, 3 minutes. Then 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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