Meal Kit

Crispy Poblano Popper Pork Chop

with corn and potato hash

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

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

What's a crispy poblano popper pork chop? Well, let's break that sentence down. The crispy comes from the panko, coating the pounded pork chop with crispy delight. The poblano popper is a play on jalapeño popper, the succulent and sublime mixture of cheesy cheese (cream and cheddar!) plus the slight heat of poblano and salty seasoning. And a pork chop? We think you know what that is. And what is the meaning of it? A delicious weeknight dinner.

In Your Box (serves 2)

  • 2 Green Onions
  • 5 oz. Corn Kernels
  • Info
    ½ cup Panko Breadcrumbs
  • 2 tsp. Poultry Seasoning
  • Info
    1 tsp. Buttermilk-Dill Seasoning
  • 12 oz. Red Potatoes
  • Info
    1 oz. Shredded White Cheddar Cheese
  • Info
    1 oz. Light Cream Cheese
  • 1 Poblano Pepper
  • 12 oz. Boneless Pork Chops

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
    790
  • Carbohydrates
    69g
  • Fat
    40g
  • Protein
    50g
  • Sodium
    1690mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Large Non-Stick Pan

Before You Cook

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

    Cut potatoes into 1/2" dice.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Stem poblano pepper, seed, and cut into 1/4" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

  2. 2

    Bake the Hash

    Place potatoes and half the poblano (reserve remaining for sauce) on prepared baking sheet and toss with 1 tsp. olive oil, poultry seasoning, 1/2 tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables.

    Spread into a single layer and bake in hot oven, 10 minutes.

    Carefully, remove baking sheet from oven and add corn and white portions of green onions. Bake until vegetables are tender, 6-8 minutes.

    While hash bakes, prepare pork chops.

  3. 3

    Prepare the Pork

    Pat pork chops dry.

    Cover pork with plastic wrap. You may also use a gallon bag for easier clean-up. Pound with a heavy object to an even 1/4" thickness.

    Remove plastic wrap and drizzle pork on both sides with 1 tsp. olive oil.

    Place panko on a plate. Transfer pork chops to plate with panko. Flip until pork is coated on both sides, pressing gently to adhere.

  4. 4

    Cook the Pork

    Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil. Let heat, 5 minutes.

    While oil heats, line a plate with a paper towel.

    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.

    Carefully place pork in hot oil and cook until pork is golden-brown and reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Remove pork to towel-lined plate. Season with 1/4 tsp. salt. Rest, 3 minutes.

  5. 5

    Make Sauce and Finish Dish

    Place a small pot over medium heat. Add 1 tsp. olive oil and remaining poblano to hot pot. Stir occasionally until softened, 2-3 minutes.

    Add 1/4 cup water, softened cream cheese, and buttermilk-dill seasoning. Whisk or stir vigorously to combine. Bring to a boil.

    Once boiling, remove from burner. Stir in shredded cheese, a few pinches at a time, until completely combined and smooth. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

    Plate dish as pictured on front of card, topping pork chop with sauce and hash with green portions of green onions. Bon appétit!

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