Oven-Ready
Jerk Pork Chop and Baked Plantains with Black Beans and Rice
easy prep & pan included
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8½ oz. Cooked Jasmine Rice
- 4 oz. Slaw Mix
- 3 oz. Black Beans
- 3 oz. Sliced Plantains
- 3 oz. Pineapple Chunks
- ½ fl. oz. Red Wine Vinegar
- 1 fl. oz. Jerk Sauce
- 2 tsp. Sugar
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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Calories710
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Carbohydrates82g
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Net Carbs79g
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Fat22g
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Protein44g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Preheat oven to 425 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine rice, beans, 2 Tbsp. water, and 1/4 tsp. salt in provided tray. Push to one side and top with plantains. -
2 Add the Pork
Place pork chops in empty half of tray and top with a pinch of salt and pepper.
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3 Finish the Dish
Bake uncovered in hot oven until pork reaches a minimum internal temperature of 145 degrees, 20-23 minutes.
While pork bakes, combine slaw, pineapple, 1 Tbsp. olive oil, red wine vinegar, sugar, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl.Carefully remove from oven. Top pork with jerk sauce. Bon appétit!
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