Meal Kit
Mozzarella and Hatch Chile Crusted Bone-In Pork Chop
with cilantro-lime butternut squash
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
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?
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chops
- 12 oz. Cubed Butternut Squash
- 1 Lime
- 1 oz. Chopped Green Hatch Chiles
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- ½ oz. Tortilla Strips
- ¼ oz. Cilantro
- 1 tsp. Taco 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.
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Nutrition (per serving) Mqg4klOn
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Calories510
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Carbohydrates27g
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Net Carbs23g
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Fat20g
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Protein55g
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Sodium1080mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium Oven-Safe Non-Stick 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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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 1/4 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, 1/4 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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