Meal Kit
Fire-Roasted Tomato Chile Pork Chop
with roasted potatoes and poblano
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
- Paleo-Friendly
Chef
Laura Alpern
Curious about the Paleo-Friendly diet? Our Paleo-Friendly meals feature lean proteins and fresh produce. They do not contain refined sugar, dairy products, canola or seed oils, high-fructose corn syrup, processed meats (like bacon, prosciutto or salami), grains, legumes, or peanuts. “Why might that be?” you ask. Paleo-Friendly diets are based on eating habits from the Paleolithic era. These meals contain simple ingredients while maintaining flavors you know and love. Try these simple, yet satisfying meals.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 12 oz. Boneless Pork Chops
- 4 oz. Fire Roasted Diced Tomatoes
- 1 Poblano Pepper
- 1 oz. Fire-Roasted Diced Hatch Green Chile Peppers
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½ oz. Ghee
- 2 Garlic Cloves
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Seasoned Salt Blend
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)
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Calories550
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Carbohydrates38g
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Net Carbs33g
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Fat26g
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Protein42g
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Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Cut potatoes into 1" dice.
Mince garlic.Stem poblano pepper, seed, and cut into 1/2" 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.Pat pork chops dry and season both sides with piri piri seasoning (use less if spice-averse) and a pinch of salt. -
2 Start the Vegetables
Place potatoes on prepared baking sheet and top with 2 tsp. olive oil and seasoned salt. Massage oil and seasoning into potatoes. Spread into a single layer.
Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
3 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Transfer pork to a plate. Rest, 3 minutes.Keep pan over medium heat; no need to wipe clean. -
4 Finish the Vegetables
Carefully remove potatoes from oven. Add poblanos (to taste) and gently stir to combine. Spread into an even layer.
Roast in hot oven until potatoes and poblanos are browned and tender, 10-15 minutes.Carefully remove from oven. Stir in half the ghee (reserve remaining for sauce) until melted and combined.While vegetables roast, continue recipe. -
5 Make Sauce and Finish Dish
Add garlic and remaining ghee to hot pan used to cook pork. Stir occasionally until fragrant, 30-60 seconds.
Add tomatoes, chile peppers (to taste), and a pinch of salt and pepper. Stir often until slightly thickened, 3-5 minutes.Remove from burner.Plate dish as pictured on front of card, topping pork with sauce (to taste). Bon appétit!
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