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
A note about serious food allergies
When you're Havana tough day, orange you glad to come home to a simple, delicious meal? Inspired by the classic Cuban cocktail, the sweet, herbal flavor from the mojito lime seasoning on these pork chops is definitely no joke. Served next to a refreshing salad of arugula and mandarin oranges, this meal offers healthy, satisfying eats without any punny business.
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.
You Will Need
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
Prepare the Ingredients
Drain mandarin oranges and reserve juice.
Zest lime, halve, and juice.
Stem and coarsely chop mint.
Peel and halve shallot. Slice into thin strips.
Pat pork chops dry, and season both sides with mojito lime seasoning and a pinch of pepper.
Make the Dressing
Place 2 Tbsp. reserved mandarin orange juice, 1 Tbsp. lime juice, 1 Tbsp. olive oil, honey, mint (reserve a pinch for garnish), 2 tsp. lime zest, and a pinch of pepper in a large mixing bowl. Mix until thoroughly combined.
Set aside 2 Tbsp. dressing for pork chops.
Sear the Pork Chops
Heat 1 tsp. olive oil in a medium pan over medium heat.
Place pork chops in hot pan and cook until golden brown, 2-3 minutes per side.
Finish the Pork Chops
Transfer pork chops to prepared baking sheet.
Roast in hot oven until pork chops reach a minimum internal temperature of 145 degrees, 6-9 minutes.
Rest 5 minutes.
While pork chops rest, make salad.
Make Salad and Finish Dish
Stir dressing to recombine. Add arugula, mandarin oranges, and shallot (to taste) to dressing. Toss to coat.
Plate dish as pictured on front of card, drizzling reserved dressing onpork chops and garnishing salad with slivered almonds and remaining mint. Bon appétit!
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