Meal Kit

Mango Jalapeño Pork Chop

with bell pepper rice and lime carrots

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 6 days

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Over 30g protein

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In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • 8 oz. Carrot
  • 6 oz. Rainbow Baby Bell Peppers
  • 5.47 oz. Long Grain White Rice
  • 3 oz. Frozen Mangoes
  • 1 Lime
  • 1 Jalapeno Pepper
  • 2 Green Onions
  • 2 tsp. Savory Seasoning
  • 1 tsp. Barbeque Seasoning

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Cook the Rice

    Remove stems and seeds, and cut bell peppers into 1/4" dice.

    Bring a small pot with rice, 1/4 tsp. salt, savory seasoning, bell peppers, and 11/2 cups water to a boil.

    Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

    Remove from burner and set aside.

    While rice cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

    Zest and halve lime. Cut one half into wedges and juice the other half.

    Trim and finely chop white portions of green onions. Thinly slice remaining green portions on an angle. Keep white and green portions separate.

    Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

    Pat pork chops dry and season both sides with barbeque seasoning (use less if spice-averse) and 1/4 tsp. salt.

  3. 3

    Roast the Carrots

    Place carrots on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt. Spread into a single layer.

    Roast in hot oven until fork-tender, 16-20 minutes.

    Carefully remove from oven. Toss with lime zest. Sheet and carrots will be hot! Use a utensil.

    While carrots roast, continue recipe.

  4. 4

    Cook the Pork Chops

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.

    Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

    Remove from burner. Transfer pork chops to a plate and set aside. Rest, 3 minutes.

  5. 5

    Make Mango Salsa and Finish Dish

    In a mixing bowl, combine jalapeños (to taste), white portions of green onions, mangoes, 2 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside. If mango is frozen, rinse under cold water until thawed.

    Plate dish as pictured on front of card, slicing pork chop, if desired, and topping with salsa (to taste). Garnish carrots with green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!

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