Meal Kit
Jalapeño Butter Pork Chop
with cilantro lime chayote
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
The buttery deliciousness of chayote is a well-kept secret in America, but we're hoping you'll help us spread the word of its amazingness. Tart lime and fresh cilantro complement it beautifully, as does the other star of the show, the tender pork chop adorned with rich, spicy jalapeño butter. Order this one up and see; you'll soon be a chayote believer.
In Your Box (serves 2)
- 2 Chayotes
- 12 oz. Boneless Pork Chops
- 1 Red Onion
- 1 Lime
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1 oz. Grated Cotija Cheese
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0.9 oz. Butter
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½ oz. Crispy Jalapenos
- ¼ oz. Cilantro
- 1 tsp. Fajita 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) A3K4B5P6
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Calories610
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Carbohydrates28g
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Net Carbs21g
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Fat37g
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Protein44g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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 chicken breasts, follow same instructions as pork chops in Steps 1 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using mahi-mahi, pat dry, halve, and season with seasoning blend. Follow same instructions as pork chops in in Step 3, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side.
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If using ribeye, follow same instructions as pork chops in Steps 1 and 3, cooking until ribeye reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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1 Prepare the Ingredients
Zest and halve lime. Cut one half into wedges and juice the other half.
Stem and mince cilantro.Coarsely chop crispy jalapeños.Halve and peel onion. Cut halves into 1/4" slices.Trim chayote ends, quarter lengthwise, and scoop seed out. Cut across width into 1/2" slices. Wash hands thoroughly after working with chayote. For some, chayote can cause irritation or numbness in the hands.Pat pork chops dry, and season both sides with seasoning blend. -
2 Roast the Chayote
Place chayote and onion on prepared baking sheet. Toss with 2 tsp. olive oil, garlic salt, and a pinch of pepper.
Spread into a single layer. Roast in hot oven until tender, 15-20 minutes.Carefully remove baking sheet from oven. Stir in 1 Tbsp. lime juice, cilantro, and a pinch of salt and pepper. Baking sheet will be hot! Use a utensil.While chayote roasts, cook pork. -
3 Cook the Pork
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add pork chops to hot pan and cook until golden brown and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While pork cooks, make butter. -
4 Make the Jalapeño Butter
Combine softened butter, crispy jalapeños (to taste), 1 tsp. lime zest, and a pinch of salt and pepper in a mixing bowl. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, garnishing pork chops with jalapeño butter and chayote with cheese. Squeeze lime wedges over meal to taste. Bon appétit!
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