Meal Kit
Crispy Poblano Popper Pork Chop
with corn and potato hash
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
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)
- 12 oz. Boneless Pork Chops
- 12 oz. Red Potatoes
- 5 oz. Corn Kernels
- 1 Poblano Pepper
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½ cup Panko Breadcrumbs
- 2 Green Onions
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1 oz. Shredded White Cheddar Cheese
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1 oz. Light Cream Cheese
- 2 tsp. Poultry Seasoning
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1 tsp. Buttermilk-Dill Seasoning
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.
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Nutrition (per serving) lObpRpPV
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Calories790
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Carbohydrates69g
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Net Carbs62g
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Fat40g
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Protein50g
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Sodium1690mg
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
Customize It Instructions
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If using chicken breasts, follow same instructions as pork chops in Steps 3 and 4, cooking until chicken reaches minimum internal temperature, 3-4 minutes per side.
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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 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, seasoning, salt, and pepper 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 again until vegetables are tender, 6-8 minutes.While hash bakes, prepare pork chops. -
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 to plate with panko and flip until coated, pressing gently to adhere. -
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 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 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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