Guacamole Pork Chop with Cheesy Rice and Grilled Corn
ready to grill
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk
In Your Box (serves 2)
- 2 Ears of Corn
- 12 oz. Boneless Pork Chops
- 8 oz. Cooked Mexican Rice
- 6 oz. Pepper and Onion Mix
- 2 oz. Guacamole
- 1 Medium Grill Bag with Window
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- ½ oz. Tortilla Strips
- ½ fl. oz. Hot Sauce
- 1 tsp. Taco 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.
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Nutrition (per serving) Mqg4WoOn
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Calories780
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Carbohydrates51g
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Net Carbs46g
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Fat42g
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Protein47g
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Sodium1510mg
Recipe Steps
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
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Prepare the Ingredients
Remove husk from corn, thoroughly rinse, and pat dry. Coat corn evenly with 1 tsp. olive oil and a pinch of salt and pepper.
Place fajita mix, rice, 1/4 tsp. salt, and a pinch of pepper in provided bag. Gently shake to combine.Pat pork dry, and season both sides with 1 tsp. olive oil and seasoning blend. -
Grill the Pork and Sides
Place rice and vegetable bag on hot grill, and cook, 20 minutes. Do not cover grill.
Place corn directly on grill. Turn every couple minutes until corn is tender, 5-7 minutes.Place pork chops on grill and cook until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side. -
Finish the Dish
Carefully, open grill bag and top vegetables with cheese. Scoop out vegetables and cheese to serve.
Plate dish as pictured on front of card, topping pork with guacamole, tortilla strips, and hot sauce (to taste). Serve butter with corn. Bon appétit! -
For a Rainy Day...
If cooking indoors, peel husk off corn and carefully remove kernels from cob. Remove rice from packaging. Place rice, corn, and fajita mix in a microwave-safe bowl with 2 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper. Cover with a damp paper towel. Microwave until warm, 2 minutes.
Fluff rice with a fork and stir in butter. Sprinkle rice and vegetables with cheese.Pat pork dry, and season both sides with 1 tsp. olive oil and seasoning blend.Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.Top pork with guacamole, tortilla strips, and hot sauce (to taste). Bon appétit!
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