Guacamole Pork Chop with Cheesy Rice and Grilled Corn

ready to grill

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Milk

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Medium Grill Bag with Window
  • Info
    ⅗ oz. Butter
  • 2 Ears of Corn
  • ½ fl. oz. Hot Sauce
  • 2 oz. Guacamole
  • ½ oz. Tortilla Strips
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 1 tsp. Taco Seasoning
  • 6 oz. Pepper and Onion Mix
  • 8 oz. Cooked Mexican Rice
  • 12 oz. Boneless Pork Chops

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)

  • Calories
    697
  • Carbohydrates
    50g
  • Fat
    42g
  • Protein
    27g
  • Sodium
    1462mg

Recipe Steps

Before You Cook

  • 1

    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, ¼ 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.

  • 2

    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.

  • 3

    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!

  • 4

    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, ¼ 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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