Lemon Feta Pork Chops with Roasted Red Pepper Cauliflower
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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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
Customize It Instructions
If using chicken breasts, follow same instructions as pork chops in Steps 2 and 3, baking uncovered in hot oven until chicken reaches minimum internal temperature, 20-25 minutes.
Bake the Cauliflower
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Combine cauliflower and 2 tsp. olive oil in provided tray.
Spread into a single layer and bake uncovered in hot oven, 10 minutes.
Carefully remove tray from oven. Combine cauliflower, garlic salt, and a pinch of salt and pepper. Tray will be hot! Use a utensil. Push to one side.
Add the Pork
Coarsely crush crackers.
Pat pork chops dry, and season both sides with seasoning blend and a pinch of salt and pepper.
Place pork chops in empty space in tray and top with mayonnaise, feta, lemon juice, and crackers.
Finish the Dish
Bake uncovered in hot oven until pork chops reach a minimum internal temperature of 145 degrees, 15-18 minutes.
Carefully remove tray from oven. Rest, 3 minutes. Remove pork to a plate. Stir red pepper pesto into cauliflower and garnish with crispy peppers. Bon appétit!
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