Greek-Style Pork Chop
with zucchini, tomatoes, and feta
Prep & Cook Time: 10-15 min.
Difficulty Level: Easy
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 10 oz. Sliced Zucchini
- 1 Lemon
- 4 oz. Grape Tomatoes
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Chimichurri 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.
Nutrition (per serving) Wq4gEpP4
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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
Customize It Instructions
If using chicken breasts, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
If using filets mignon or sirloin steaks, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat 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.
If using mahi-mahi, halve and pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
Cook the Pork Chops
Pat pork chops dry and season both sides with chimichurri seasoning and 1/4 tsp. salt.Place a medium non-stick pan over medium heat and add 2 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. Remove from burner. Transfer to a plate. Rest, 3 minutes.Wipe pan clean and reserve.While pork chops cook, continue recipe.
Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Halve tomatoes.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add zucchini to hot pan and stir occasionally until starting to soften, 2-3 minutes.Add tomatoes and stir occasionally until lightly browned and tender, 3-4 minutes.Stir in a pinch of salt, 1/4 tsp. pepper, and half the butter (reserve remaining for sauce).Remove from burner.
Make Sauce and Finish Dish
Return pan used to cook pork chops to medium heat. Add remaining butter and 1 tsp. olive oil to hot pan.Add flour and stir until no dry flour remains.Add chicken base, 1/3 cup water, a pinch of salt, and 1 tsp. lemon juice. Stir occasionally until slightly thickened, 1-2 minutes.Remove from burner. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, squeezing lemon wedges over to taste and garnishing vegetables with cheese. Bon appétit!
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