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.
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
Cook the Potatoes
Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 12-15 minutes.
Drain potatoes in a colander and rinse with cold water. Set aside.
While potatoes cook, prepare ingredients.
Prepare Ingredients and Make Slaw
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Quarter apple and remove core. Cut into ½" slices.
Combine slaw mix, apple, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.
Separate sliced pork into a single layer and pat dry. Coarsely chop, if desired. Season all over with a pinch of salt and pepper.
Make the Potato Salad
Combine potatoes, mayonnaise, seasoning blend, green portions of green onions, and a pinch of salt and pepper in another mixing bowl. Set aside.
Toast the Buns
Place a large non-stick pan over medium-high heat.
Add buns to hot, dry pan, cut-side down. Toast until golden brown, 2-3 minutes.
Remove from burner and remove buns from pan. Reserve pan; no need to wipe clean.
Cook Pork and Finish Dish
Return pan used to toast buns to medium-high heat and add 1 tsp. olive oil. Add sliced pork and white portions of green onions to hot pan. Stir occasionally until no pink remains and sliced pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner and stir in BBQ sauce until pork is coated. Rest, 3 minutes.
Plate dish as pictured on front of card, topping bottom bun with pork, then slaw and top bun. Bon appétit!
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