with Mexican cauliflower rice and roasted red onions
Prep & Cook Time:30-40 min.
Cook Within:6 days
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
A note about serious food allergies
Mexican night is always a treat for us, but the carbs and calories that usually go along with it don't feel like a treat for our waistlines. That's why we love this chipotle-lime glazed pork chop. Chipotle cinnamon seasoning forms the base of a warming, slightly spicy glaze for bone-in pork chops, while cauliflower rice with traditional Mexican seasoning will fill your kitchen with tantalizing aromas. We capture the robust, smoky flavors of a full Mexican spread while keeping it healthy enough that you have nothing to feel guilty about.
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
Before You Cook
Prepare the Ingredients
Peel onion and slice into ¼" rounds. Zest and halve lime. Quarter one half and juice remaining half. Remove leaves from cauliflower head, core, and cut into bite-sized florets. Place cauliflower florets in provided plastic bag and pound (don't be afraid to use force!) with a heavy pan or mallet until it resembles coarse grains, a little larger than rice. Don't worry if some stem pieces remain larger. Rinse pork chops, pat dry, and season on both sides with chipotle cinnamon seasoning.
Roast the Onions
Place onion on prepared baking sheet and drizzle with 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until tender and lightly browned, 12-15 minutes. While onions roast, prepare cauliflower rice.
Make the Cauliflower Rice
Place a medium pot over high heat and add ¼ cup water, cauliflower, and Mexican rice seasoning. Cook, stirring occasionally, until cauliflower is tender, 4-6 minutes. Stir in peas and cook until peas are warmed through, 1 minute. Remove from burner. Season to taste with a pinch of salt and pepper.
Sear the Pork Chops
Place a large pan over medium heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook until browned, 3-4 minutes per side. Transfer pork chops to plate. Pork chops will finish cooking in a later step. Return pan to heat; no need to wipe clean.
Make Glaze and Finish Pork
Increase heat under pan to medium-high. Add ¼ cup water, honey, and lime juice. Bring to a boil and reduce slightly, stirring occasionally and scraping up browned bits on bottom of pan, 2-4 minutes. Return pork and any accumulated juices to pan. Return to a boil and cook until pork reaches a minimum internal temperature of 145 degrees and glaze is a thick syrup, 2-3 minutes. Spoon glaze over pork chops.
Plate the Dish
Scoop cauliflower rice onto plate and place roasted onions next it. Lean pork chop against rice, spoon on any remaining glaze, and sprinkle with lime zest (to taste). Garnish with lime quarters.
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