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
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.
Slice shallots into thin strips
Juice half the lime, cut remaining into wedges
Cut cauliflower into bite size pieces
Cut zucchini into ½ inch rounds
Cook Pork Chops
In a medium non stick pan over medium high heat, add 1 tsp olive oil. Season pork chops with ¼ tsp salt and a pinch of pepper. Sear pork on both sides. Transfer to a baking sheet. Set aside while you cook the vegetables.
In the same pan over medium high heat, add 1 tsp olive oil. Add cauliflower and brown all over, 3-4 minutes, tossing occasionally. Add the zucchini and seasoning. Toss for 1-2 minutes. Transfer to the pan with the chops.
Roast pan with the goods in a 400 oven for 6-8 minutes or until the pork is done and the cauliflower is tender.
In the same pan over medium heat, add 1 tsp olive oil. Add the shallots and cook until slightly browned, 1-2 minutes. Add lime juice and jerk sauce. Stir to combine. Remove from heat.
Finish The Dish
Top pork chops with crispy jalapenos.
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