Meal Kit

Chili-Rubbed Pork Chop

With Corn Salsa and Queso Fresco

Prep & Cook Time: 40-50 min.

Cook Within: 5 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

Warmer weather calls for dusting off the outdoor grill, rounding up some friends, and sharing stories in the sunshine. This dish features a juicy boneless pork chop dusted with chili powder and grilled to perfection. It’s paired with a fresh corn salsa and crumbled Queso Fresco to make every other outdoor get-together without this tasty dish seem ordinary.

In Your Box (serves 2)

  • 1 Ear of Corn
  • 4 Boneless Pork Chops
  • 1 Red Onions
  • 1 Lime
  • 3 oz. Cilantro Sprigs
  • Info
    2 oz. Queso Fresco
  • 1 Jalapeño Pepper
  • 2 Garlic Cloves
  • 1 Tomato
  • 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 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

    Grill the Corn and Lime

    Heat a grill pan or your outdoor grill to medium-high heat. Spray with cooking spray to prevent sticking. Remove corn from husk and rub cob with ½ tsp. olive oil and a pinch of salt and pepper. Once hot, cook corn for 2-3 minutes on each side, or until starting to caramelize. Rinse and halve the lime and add halves, fruit-side down, to the grill. Cook for 2-3 minutes, or until caramelized. Let corn cool slightly and use a sharp knife to shave kernels from the cob. Set aside.

  2. 2

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Dice tomato. Mince garlic. Chop cilantro into fine dice. Peel and cut onion into a fine dice. Remove (spiny white innards), seeds, and stem of jalapeño and cut into a fine dice. Rinse pork chops and pat dry.

  3. 3

    Make the Salsa

    In a clean mixing bowl, combine onion to taste (one full onion may be too strong for some), corn kernels, diced tomato, garlic, cilantro (reserving a pinch for garnish), jalapeño to taste, and the juice of the caramelized lime halves to taste. Stir together and add a pinch of salt and pepper. Let sit at room temperature before serving.

  4. 4

    Grill the Pork Chop

    Warm the same grill pan or grill you used to cook the corn to medium-high heat. Spray with cooking spray to prevent sticking. Rub the pork chops with chili powder and a pinch of salt. Once grill is hot, add the pork chops and allow to cook for 4-5 minutes on each side or until internal temperature has reached 145 degrees. Remove from grill and rest for a few minutes.

  5. 5

    Plate the Dish

    Nestle a pork chop next to the salsa.Add a serving of salsa on the side of the plate. Garnish with crumbled Queso Fresco and remaining cilantro. Add any remaining grilled lime pieces, as desired.

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