Meal Kit
Cheesy Tortilla-Crusted Pork Chop
with zucchini and squash
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Keto-Friendly
- Gluten-Smart
Chef
Scott Gorsky
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 1 Yellow Squash
- 1 Zucchini
- 2 oz. Light Sour Cream
- 2 oz. Shredded Cheddar Cheese
- ½ oz. Tortilla Strips
- ¼ oz. Cilantro
- 2 tsp. Taco Seasoning
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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Calories540
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Carbohydrates17g
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Net Carbs14g
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Fat31g
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Protein48g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
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 antibiotic free chicken, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Trim zucchini and yellow squash ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Stem and mince cilantro.Pat pork chops dry. Season both sides with half the taco seasoning (reserve remaining for vegetables) and a pinch of salt and pepper. -
2 Start the Vegetables
Place zucchini and yellow squash on prepared baking sheet and toss with remaining taco seasoning, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven until tender, 15-20 minutes.While vegetables roast, continue recipe. -
3 Start the Pork Chops
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add pork chops to hot pan and sear until lightly browned, 2-4 minutes per side.Remove from burner.Pork chops will finish cooking in a later step. -
4 Finish the Pork Chops and Vegetables
Coarsely crush tortilla strips.
In a mixing bowl, combine tortilla strips, cheese, and 1 tsp. olive oil. Set aside.Carefully remove sheet from oven and preheat the broiler.Push vegetables to one side of baking sheet. Baking sheet will be hot! Use a utensil.Place pork chops on now-empty side of sheet and evenly top with cheese-tortilla mixture.Broil under hot broiler until cheese is melted and pork chops reach a minimum internal temperature of 145 degrees, 2-3 minutes.Don't text and broil! Keep an eye on oven as cheese may burn easily under broiler.Carefully remove from oven. Rest, 3 minutes. -
5 Make Crema and Finish Dish
In another mixing bowl, combine sour cream, 2 tsp. water, and a pinch of salt.
Plate dish as pictured on front of card, topping vegetables with crema. Garnish with cilantro. Bon appétit!
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