Feta-Crusted Pork Chop with Roasted Red Pepper Rice and Zucchini
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 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
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. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Combine rice, 1 tsp olive oil, zucchini, half the seasoning blend, and onions in provided tray until completely combined. Spread into a single layer on one side of the tray.
Place pork on bottom of tray next to rice mixture. Season with remaining seasoned salt blend and a pinch of pepper.
Finish The Dish
Bake uncovered in hot oven until zucchini is tender and pork reaches a minimum internal temperature of 145 degrees, 20-22 minutes. Carefully remove from oven. Rest pork 5 minutes. Stir pesto into rice mixture. Top pork with sour cream and feta and garnish rice mixture with pistachios. Bon appétit!
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