Jalapeno Popper Pork Chop

with mojito-lime corn on cob

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
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.

In Your Box (serves 2)

  • 2 Green Onions
  • 2 Zucchini
  • 1 Jalapeño Pepper
  • 2 Ears of Corn
  • 2 Boneless Pork Chops
  • Info
    1 oz. Sour Cream
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 oz. Butter
  • 2 tsp. Mojito Lime Seasoning
  • Nutrition (per serving)

  • Calories
    568
  • Carbohydrates
    18g
  • Fat
    36g
  • Protein
    43g
  • Sodium
    1369mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Grill Pan or Outdoor Grill
  • 1 Baking Sheet
  • 1 Microwave-Safe Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Make the Popper Topping and Seasoned Butter
    2

    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.

  • Step 3 - Grill the Pork Chops
    3

    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.

  • Step 4 - Grill the Corn
    4

    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.

  • Step 5 - Grill Zucchini and Finish Dish
    5

    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!