Buttermilk Dill Pork Chops with Sweet Corn and Cheddar-Jack Potatoes
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 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
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.
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
Bake the Vegetables
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine potatoes, red bell pepper, corn, seasoned salt, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in provided tray.
Spread into an even layer and bake, 10 minutes.
Add the Pork Chops
Carefully remove from oven. Stir, and push to one side. Use a utensil! Tray will be hot.
Place pork chops in empty side of tray. Top evenly with buttermilk dill seasoning and cheese.
Finish the Dish
Bake uncovered in hot oven until pork chops reaches a minimum internal temperature of 145 degrees, 15-18 minutes.
Carefully remove from oven. Rest, 3 minutes, then garnish with ranch dressing and crispy onions. Bon appétit!
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