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
A note about serious food allergies
Summer's a time for heat, be it the heat that drives you to air-conditioning or the beach, or heat that makes food so tasty. The latter is at work here, a creamy jalapeño topping that cools and heats at the same time. And what brings the former out like corn on the cob, the food made for the long summer days? Both the ears of corn and fresh zucchini are grilled, adding yet another July touch to this meal. If you can't beat the heat, you might as well join it.
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.
You Will Need
Grill Pan or Outdoor Grill
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
Prepare the Ingredients
Trim zucchini ends and quarter lengthwise.
Peel husk off corn and rinse again.
Trim and thinly slice green onions.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Pat pork chops dry, and season on both sides with ¼ tsp. salt and a pinch of pepper.
Make the Popper Topping and Seasoned Butter
In a mixing bowl, combine sour cream, cream cheese, jalapeño (to taste), half the green onions (reserve remaining for garnish), and a pinch of salt. Set aside.
Place butter in a microwave-safe bowl and microwave until soft, 30-60 seconds. Add mojito seasoning and 1 tsp. olive oil and stir to combine.
Grill the Pork Chops
Place a grill or grill pan over medium heat. When using an outdoor grill with enough room, feel free to cook all elements at once.
Drizzle pork chops with 1 tsp. olive oil. Add pork chops to hot grill and cook until pork chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove pork chops to a plate. Keep grill over medium heat.
How to get crosshatch marks on grilled meats: Imagine your grill is a clock and place meat on grill so tip points at 10 o'clock. After 2-3 minutes, rotate so tip points at 2, and cook another 2-3 minutes. Repeat on second side.
Grill the Corn
Place zucchini and corn on prepared baking sheet. Drizzle with 1 tsp. olive oil and season with ¼ tsp. salt and a pinch of pepper. Massage oil into vegetables.
Place corn on hot grill and turn occasionally until charred, 5-7 minutes.
Remove corn to a plate. Keep grill over medium heat.
Grill Zucchini and Finish Dish
Place zucchini on hot grill and flip occasionally until charred and crisp-tender, 4-6 minutes.
Transfer zucchini to a plate and cut into 2" lengths.
Plate dish as pictured on front of card, spooning popper topping on pork chops and brushing vegetables with mojito lime butter. Garnish vegetables with remaining green onions. Bon appétit!
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