Meal Kit
Green Onion-Chili Pork Chop
with bok choy and carrots
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Soy
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Carrot
- 5.47 oz. Long Grain White Rice
- 5 oz. Sliced Bok Choy
- 1 fl. oz. Sweet & Thick Soy Sauce
- 2 Green Onions
- 1 tsp. Sambal
- 1 tsp. Minced Garlic and Chili Pepper
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- ½ tsp. Garlic Salt
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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Calories710
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Carbohydrates82g
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Net Carbs77g
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Fat22g
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Protein46g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Microwave
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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and 1/4 tsp. salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
Peel carrot, if desired. Trim and cut into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.Trim and thinly slice green onions.Pat pork chops dry. Season both sides with half the garlic salt (reserve remaining for vegetables) and Asian garlic, ginger & chile seasoning (use less if spice-averse). -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrots to hot pan. Stir often until slightly browned, 4-6 minutes.
Add 1/4 cup water. Bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated, 2-3 minutes.Add bok choy and remaining garlic salt. Stir often until tender, 5-7 minutes.Add soy sauce and stir to combine, 45-60 seconds.Remove from burner.While vegetables cook, continue recipe. -
4 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. 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. Rest, 3 minutes.While pork cooks, continue recipe. -
5 Make Sauce and Finish Dish
In a microwave-safe bowl, combine green onions and 2 tsp. olive oil.
Microwave uncovered until heated through, 20-30 seconds.Carefully remove from microwave. Stir in sambal (to taste), minced garlic and chili pepper (to taste), and a pinch of salt until combined.Plate dish as pictured on front of card, topping pork with sauce (to taste). Slice pork, if desired. Bon appétit!
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