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
A note about serious food allergies
Ranchero sauce isn't a bottle of Ranch dressing. (Although that would be great, too!) It's a Southwest sauce of tomato, onions, peppers, and seasonings, with variations as these kinds of sauces often have. This is a variation, and it's very, very good: tomatoes, seasoning, and cilantro, all cooked together and providing a tasty contrast for a succulent crispy fried pork chop. Delicious, delightful, spins on classics… that's the Home Chef way.
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
Medium Non-Stick Pans
Before You Cook
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
If using chicken breasts, follow same instructions as pork in Steps 1, 2, and 4, frying until chicken reaches minimum internal temperature, 4-6 minutes per side.
Start the Rice
Bring a small pot with rice and 1¼ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.
Remove from burner and stir in half the seasoning blend (reserve remaining for ranchero sauce). Set aside.
While rice cooks, core tomato and cut into ½" dice.
Stem and mince cilantro.
Prepare the Pork Chops
Cover pork chops with plastic wrap and use a heavy object to pound to an even ½" thickness. You may also use a gallon-size bag for easier clean up.
Remove plastic wrap and season both sides of pork chop with ¼ tsp. salt and ¼ tsp. pepper.
Place panko on a plate. Transfer pork chops to plate with panko and roll and flip until completely coated, pressing gently to adhere.
Make the Ranchero Sauce
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add tomato to hot pan and cook until juices release, 2-3 minutes.
Add ¼ cup water and bring to a simmer.
Once simmering, stir in remaining seasoning blend. Then stir occasionally, gently smashing tomatoes, until liquid is reduced by half, 1-2 minutes.
Remove from burner and stir in cilantro. Remove sauce to a bowl and cover. Wipe pan clean and reserve.
Fry the Pork Chops
Line a plate with a paper towel. Place another medium non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.
After 5 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Place pork chops in hot oil and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove from burner. Remove pork chops to towel-lined plate and season with a pinch of salt. Rest, 3 minutes.
Finish Rice and Finish Dish
Return pan used to cook ranchero sauce to medium-low heat and add 1 tsp. olive oil. Add corn and a pinch of salt to hot pan. Stir occasionally until golden brown, 2-3 minutes.
Remove from burner. Stir in chipotle crema (to taste) until combined.
Plate dish as pictured on front of card, topping pork chops with ranchero sauce and rice with creamy corn and cotija. Bon appétit!
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