Enchilada Pork Chops with Cilantro Rice and Cheesy Corn
easy prep & pan included
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
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.
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
Preheat oven to 400 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine corn, half the diced peppers (reserve remaining for pork chops) , 1 tsp. olive oil, and ¼ tsp. salt in provided tray. Move to one corner of tray.
Place rice next to corn, leaving one half of tray empty. Carefully massage rice in bag to break up any clumps.
Add the Pork Chops
Pat pork chops dry, and season both sides with ¼ tsp. salt.
Place pork in empty half of tray. Top with remaining diced peppers and cheddar cheese.
Finish the Dish
Bake uncovered in hot oven until pork reaches a minimum internal temperature of 145 degrees, 22-25 minutes.
Carefully remove from oven. Top corn with chipotle aioli (to taste) and Parmesan. Top pork with enchilada sauce, sour cream, and tortilla strips. Bon appétit!
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