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
A note about serious food allergies
Pork medallions smothered in tangy Korean BBQ sauce? Yes, please. With a side of slaw flavored with sesame and soy? Double yes, please.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Start the Pork
Pat pork medallions dry, and season with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
While pork cooks, make slaw.
If using chicken, season same amount. Follow same instructions and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. If using salmon, season flesh-side same amount. Follow same instructions and place in hot pan flesh-side down. Cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. If using NY strip steak, season same amount. Follow same instructions and cook until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side.
Make the Slaw
Trim and thinly slice green onions on an angle.
In a mixing bowl, combine slaw mix, green onions (reserve a pinch for garnish), soy sauce, vinegar, sesame oil, honey, and a ¼ tsp. salt.
Finish the Pork
Add BBQ sauce and Sriracha (to taste) to pan with pork. Flip medallions until coated with sauce.
If using chicken or NY strip steak follow same instructions. If using salmon, spoon sauce over fillets to coat (do not flip).
Finish the Dish
If using NY strip steak, halve to serve.
Plate dish as pictured on front of card, drizzling any remaining sauce over pork, and garnishing slaw with remaining green onions. Bon appétit!
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