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
Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place green beans, pepper and onion mix, garlic salt, butter, and a pinch of salt in provided grill bag. Roll open end of bag to seal and gently shake to mix.
Season pork chops on both sides with ¼ tsp. salt and a pinch of pepper. Drizzle with 1 tsp. olive oil.
Cook the Meal
Place grill bag on hot grill and cook until green beans are warmed through, 10-15 minutes.
While grill bag cooks, place pork chops on hot grill and cook until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from grill. Rest, 3 minutes, then top with BBQ sauce.
Finish the Dish
Carefully, open grill bag and scoop out green beans.
Plate dish as pictured on front of card, topping pork with crispy onions and green beans with queso fresco. Bon appétit!
For a Rainy Day..
If cooking indoors, pat pork chops dry. Thoroughly rinse any fresh produce and pat dry. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove pork to a plate and rest, 3 minutes. Top with BBQ sauce. While chicken cooks, place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add green beans and pepper and onion mix to hot pan and stir occasionally until tender, 8-10 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Stir in butter and a pinch of salt until combined. Remove from burner. Follow same plating instructions.
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