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
A note about serious food allergies
Not often we call dinner “sassy,” but the mix of bright mojito flavors, citrus such as lime and orange, and peppery arugula? This meal has serious, and delicious, 'tude.
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
Medium Non-Stick Pan
Before You Cook
Cook the Pork Chops
Pat pork chops dry and season both sides with seasoning blend and a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork chops to hot pan and cook until browned and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
While pork chops cook, prepare ingredients.
Prepare the Ingredients
Drain mandarin oranges and reserve juice.
Halve and juice lime.
Peel and halve shallot. Slice into thin strips.
Make the Dressing
In a mixing bowl, combine reserved mandarin orange juice, 4 tsp. lime juice, 4 tsp. olive oil, honey, and a pinch of salt and pepper. Stir until honey is dissolved and set aside.
Toss Salad and Finish Dish
Set aside 2 Tbsp. dressing. Add arugula, shallot, mandarin oranges, and almonds to bowl with remaining dressing and gently combine.
Plate dish as pictured on front of card, drizzling pork with reserved dressing. Bon appétit!
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