Honey-Ancho Pork Medallions with Corn and Pepper Hash
Prep & Cook Time:60+ min.
Cook Within:4 days
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
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.
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
Stem jalapeño, seed, remove ribs, and slice into thin strips. Wash hands and cutting board after working with jalapeño. Pat pork chops dry and season all sides with seasoning blend.
Place a large non-stick pan over medium-high heat with 1 tbs olive oil. Add veg ¼ tsp salt, and pinch of pepper. Cook until slightly tender 4-5 minutes. Stir in half of cheese.
"Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove from burner." Plate. Top pork with honey and veg with remaining cheese.
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