Meal Kit

Chili-Dusted Pork Chop

With Avocado Cream and Corn Sauté

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

This simple Southwestern-inspired dish combines a delicious, chili-rubbed boneless pork chop cooled by a luscious avocado-yogurt cream. Served alongside our bright vegetable sauté popping with fresh corn, peppery radishes, and sweet red bell peppers, this dish comes together quickly, and tastes anything but low-carb and low-calorie.

In Your Box (serves 2)

  • 1 Ear of Corn
  • 4 Boneless Pork Chops
  • 1 Avocado
  • 1 Red Bell Pepper
  • Info
    5⅓ oz. Plain Greek Yogurt
  • 4 oz. Cilantro Sprigs
  • 1 Lime
  • 1⅗ oz. Radishes
  • 2 Green Onions
  • 1 Tbsp. Dark Chili Powder

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Grill Pan or Outdoor Grill
  • 1 Medium Pan
  • 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
  1. 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Stem, core, and cut red bell pepper into medium dice. Remove husk from corn. Stand the corn on its end and carefully slice the kernels off the cob by running your knife down the length of the cob. Thinly slice green onions on the bias (angle). Thinly slice radishes into rounds. Stem and coarsely chop cilantro. Halve, pit, and remove flesh from avocado with a large spoon. Cut avocado flesh into medium dice. Zest lime and halve.

  2. 2

    Prepare the Avocado Cream

    Place avocado, half the lime zest, 1 Tbsp. lime juice (to taste), Greek yogurt, 2 Tbsp. water, and a pinch of salt and pepper in a mixing bowl. Mash thoroughly with a fork or potato masher then whisk until smooth. Whisk in water 1 tsp. at a time to thin cream if desired. Place in refrigerator to chill before serving. Alternatively, you can place all ingredients in a blender or food processor for a super creamy consistency.

  3. 3

    Grill the Pork Chops

    Rinse pork chops and pat dry. Heat an outdoor grill or grill pan over medium-high heat. Lightly coat grill with cooking spray. Season pork chops with the dark chili powder and a pinch of salt and pepper. Grill for 5-6 minutes on each side, or until golden brown and a minimum internal temperature of 145 degrees is reached. Set pork chops on a plate to rest.

  4. 4

    Prepare the Saute

    While chops are cooking, prepare the sauté. Heat 2 tsp. olive oil in a medium pan over medium heat. When hot, add green onion (reserving a pinch for garnish), diced red bell pepper, corn, and cilantro. Cook for 4-5 minutes, or until just beginning to brown. Season with a pinch of salt and pepper.

  5. 5

    Plate the Dish

    Compose a portion of vegetable sauté in the middle of the plate. Place pork chop against vegetables. Generously sauce plate and pork with avocado cream. Garnish with radish rounds, remaining lime zest, and remaining green onions.

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