Mesquite Pork Chop with Sriracha Butter

and red pepper-cauliflower hash

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

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)

  • 12 oz. Cauliflower Florets
  • 1 Red Bell Pepper
  • 16 oz. Bone-in Pork Chops
  • Info
    ⅗ oz. Butter
  • 1 tsp. Sriracha
  • 2 tsp. Mesquite 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
    604
  • Carbohydrates
    13g
  • Fat
    40g
  • Protein
    44g
  • Sodium
    1298mg

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

  • 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 ½ 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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