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
Remove strings from snap peas
Cut peppers into 1 inch strips
Chop green onions (separate)
Cook Pork Chop
In a medium non stick pan over medium high heat, add 1 tsp olive oil. Sprinkle ¼ tsp salt and a pinch of pepper on the chops. Sear on both sides until browned, 3-4 minutes on each side. Transfer to a baking sheet and finish in a 400 degree oven.
In the same pan, add green onions, bbq sauce, 1 tablespoon lime juice and the sugar. Bring to a simmer and remove from heat. Transfer to a bowl. Set aside.
Wipe pan clean. Heat 1 tsp olive oil over medium high heat. Add vegetables, ¼ tsp of salt and a pinch of pepper. Saute for 3-4 minutes or until charred. Add ginger and garlic. Toss for 1 minute.
Finish The Dish
Serve pork with sauce. Garnish with green onion tops.
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