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: Not Spicy

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 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)

  • Info
    1 oz. Grated Cotija Cheese
  • 1 Shallot
  • 1 tsp. Fajita Seasoning
  • 1 Lime
  • ¼ oz. Cilantro
  • 2 Chayotes
  • Info
    ½ oz. Crispy Jalapeños
  • Info
    1 oz. Butter
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls

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
  1. 1

    Prepare the Ingredients

    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. Zest and halve lime. Cut one half into wedges and juice the other half. Stem and mince cilantro. Peel and halve shallot. Slice thinly. Coarsely chop crispy jalapeños. Combine cilantro, lime juice, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside. Pat pork chops dry and season all over with seasoning blend.

  2. 2

    Roast the Chayote

    Place chayote and shallot on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Roast in hot oven until vegetables are tender, 16-18 minutes. Remove from oven and toss with cilantro-lime mixture. 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, 5-7 minutes per side. Rest, 3 minutes. While pork cooks, make butter.

  4. 4

    Make the Butter

    Combine softened butter, crispy jalapeños, 1 tsp. lime zest, and a pinch of salt and pepper in another mixing bowl.

  5. 5

    Finish the Dish

    Plate as pictured on front of card, garnishing pork chops with butter and chayote with cheese. Squeeze lime wedges over meal to taste. Bon appetit!

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