Express
Jamaican Mango-Glazed Pork Chop
with spicy cabbage
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Slaw Mix
- 1 Poblano Pepper
- 1 Jalapeno Pepper
- 2 Tbsp. Mango Chutney
- ½ fl. oz. Seasoned Rice Vinegar
- ⅓ oz. Butter
- 1 tsp. Chile and Cumin Rub
- 1 tsp. Jamaican Jerk Seasoning
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)
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Calories520
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Carbohydrates30g
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Net Carbs25g
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Fat27g
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Protein40g
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Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
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 salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Cook the Pork
Pat pork chops dry. Season both sides with jerk seasoning (use less if spice-averse) and a pinch of salt.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork to hot pan. Cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Remove from burner. Transfer pork to a plate. Rest, 3 minutes.Wipe pan clean and reserve.While pork cooks, continue recipe. -
2 Prepare the Ingredients
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Remove stem and halve poblano pepper. Remove seeds and ribs and cut into 1/4" strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add poblanos (to taste) to hot pan. Stir occasionally until tender, 6-8 minutes.Add slaw mix, chile and cumin rub, vinegar, and a pinch of salt. Stir occasionally until combined and slaw mix is tender, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe. -
4 Make Sauce and Finish Dish
Return pan used to cook pork over medium-low heat and add 1 tsp. olive oil.
Add jalapeños (to taste) to hot pan. Stir occasionally until slightly softened, 1-2 minutes.Add mango chutney, butter, and 1 Tbsp. water. Stir to combine and bring to a simmer.Once simmering, remove from burner.Plate dish as pictured on front of card, topping pork chop with sauce. (to taste). Slice pork chop, if desired. Bon appétit!
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