Mozzarella and Hatch Chile Crusted Bone-In Pork Chop
with cilantro-lime butternut squash
Prep & Cook Time:25-35 min.
Cook Within:5 days
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
Melted cheese and crunchy tortillas aren't just for nachos, American tacos, and, well, more nachos. They also bring this already-amazing pork chop up a notch, giving it gooey goodness and tantalizing texture. The spritely lime and cilantro on the butternut squash make for a great contrast, melding sweet and light. Who knew nachos could provide such amazing inspiration?
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 Oven-Safe Non-Stick Pan
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Mince cilantro (no need to stem).
Halve lime. Cut one half into wedges and juice other half.
In a mixing bowl, combine cheese and green hatch chiles (use less if spice-averse).
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Butternut Squash
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add butternut squash, seasoning blend, ¼ tsp. salt and pepper, and 2 Tbsp. water to hot pan. Cover, and stir occasionally until squash is tender and lightly browned, 10-14 minutes.
Remove from burner and stir in 2 tsp. lime juice and cilantro.
While butternut squash cooks, prepare pork.
Prepare the Pork Chops
Place a medium oven-safe non-stick pan over medium-high heat.
Add 2 tsp. olive oil and pork chops to hot pan. Cook undisturbed on one side until browned, 2-3 minutes.
Remove from burner. Flip pork chops, and top with cheese-chile mixture, then tortilla strips, pressing gently to adhere.
Roast the Pork Chops
Place pan in hot oven and roast until pork chops reach a minimum internal temperature of 145 degrees, 8-10 minutes.
Be careful removing pan from oven; handle is hot!
Finish the Dish
Plate dish as pictured on front of card, squeezing lime wedges over pork to taste. Bon appétit!
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