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
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.
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
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. Push to one side. Tray will be hot! Use a utensil.
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 evenly with mayonnaise, feta, lemon juice, and crackers.
Finish the Dish
Bake uncovered in hot oven until pork chops reaches a minimum internal temperature of 145 degrees, 23-27 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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