Meal Kit

Jalapeño Butter Pork Chop

with cilantro lime chayote

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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)

  • Info
    0.9 oz. Butter
  • ½ tsp. Garlic Salt
  • 1 Red Onion
  • Info
    1 oz. Grated Cotija Cheese
  • 1 tsp. Fajita Seasoning
  • 1 Lime
  • ¼ oz. Cilantro
  • 2 Chayotes
  • Info
    ½ oz. Crispy Jalapeños
  • 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
    610
  • Carbohydrates
    29g
  • Fat
    37g
  • Protein
    44g
  • Sodium
    1325mg

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

  • 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.

  • 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.

  • 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.

  1. 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 ¼" slices. Trim chayote ends, quarter lengthwise, and scoop seed out. Cut across width into ½" 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. 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. 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. 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.

  5. 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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