with roasted peanuts and fajita snap peas & red peppers
Prep & Cook Time:60+ min.
Cook Within:5 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.
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
Chop peppers into 1-inch pieces
Rough chop peanuts
Chop green onions (separate)
In a bowl combine the lime juice, bbq sauce and scallion bottoms. Set aside.
Cook Pork Chop
In a large nonstick pan over medium high heat, add 1 tsp olive oil. Sprinkle pork with ¼ tsp salt and a pinch of pepper. Sear on each side for 2-3 minutes or until browned. Transfer to a prepared baking sheet. Brush chops with half the sauce and roast in a 400 oven until done.
In the same pan over medium high heat, add 1 tsp olive oil. Add snaps, peppers and seasoning packet. Cook and stir until browned and tender, 4-5 minutes.
Finish The Dish
Top with green onion tops and chopped peanuts
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