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.
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
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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