Meal Kit
Mesquite Pork Chop with Sriracha Butter
and red pepper-cauliflower hash
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Madla
Where there's smoke, there's fire. Indeed, where there's smoky-sweet mesquite being stirred into the butter that tops this succulent pork chop, there's also the fiery heat of the hot sauce of the decade, Sriracha. Mixed together, they'll melt over the pork with such a divine delectable touch, you'll be making batches of this butter on your own for your other meats and vegetables. Smoke and fire, bringing not-so-much destruction and instead, pure deliciousness.
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chops
- 12 oz. Cauliflower Florets
- 1 Red Bell Pepper
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⅗ oz. Butter
- 2 tsp. Mesquite Seasoning
- 1 tsp. Sriracha
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.
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Nutrition (per serving) Wq40W0q4
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Calories490
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Carbohydrates13g
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Net Carbs8g
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Fat24g
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Protein53g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium Oven-Safe Pan
- 1 Large Non-Stick Pan
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
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1 Prepare the Ingredients
Cut cauliflower florets into bite-sized pieces, if necessary.
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.Pat pork chops dry, and season both sides with 1/2 tsp. salt and a pinch of pepper. -
2 Make the Butter
Add butter, Sriracha (to taste), and half the seasoning blend (reserve remaining for hash) to a mixing bowl and thoroughly combine.
Form butter mixture into two equally-sized disks. Refrigerate until plating. -
3 Sear and Bake the Pork Chops
Place a medium oven-safe pan over medium-high heat and add 2 tsp. olive oil.
Add pork chops to hot pan. Sear on one side until browned, 3-5 minutes.Flip pork chops, and place pan in hot oven. Roast until pork chops reach a minimum internal temperature of 145 degrees, 4-6 minutes.While pork chops roast, make hash. -
4 Make the Hash
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add cauliflower and red bell pepper to hot pan and stir occasionally, 10 minutes.Add remaining seasoning blend and a pinch of salt and pepper. Stir occasionally vegetables are crisp-tender and slightly charred, 3-4 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pork chops with butter. Bon appétit!
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