Crispy Red Pepper Pork Chop with Creamy Garlic Herb Green Beans
easy prep & grill bag included
Prep & Cook Time:25-35 min.
Cook Within:6 days
Spice Level:Not Spicy
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
We've learned that doubling down on a good thing just brings you just that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
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.
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
Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place green beans, butter, cheese spread, garlic salt, 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.
Mix pesto, mayonnaise, and a pinch of salt in pesto shipping container.
Crush crispy red peppers.
Season pork chops on both sides with a pinch of salt and pepper.
If using chicken, NY Strip steak, or ribeye steak, follow same instructions.
Grill the Meal
Place grill bag on hot grill and cook until green beans are warmed through, 10-12 minutes, flipping once halfway through.
While grill bag cooks, place pork chops on hot grill and cook until pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side.
If using chicken, cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. If using ribeye or NY strip, grill until reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove pork from grill and rest, 3 minutes.
Finish the Dish
Carefully, open grill bag and add half the Parmesan (reserve remaining for garnish).
If using NY Strip or ribeye, halve to serve.
Plate dish as pictured on front of card, topping pork chops with mayonnaise-pesto mixture and crispy peppers, pressing gently to adhere. Garnish green beans with remaining Parmesan. Bon appétit!
For a Rainy Day...
If cooking indoors, pat pork chops dry and season both sides with a pinch of salt and pepper. 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 chops to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes. While pork cooks, place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add green beans, butter, and garlic salt 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. Remove from burner. Stir in cheese spread and half the Parmesan (reserve remaining for garnish) until combined. Follow same plating instructions.
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