Mozzarella and Hatch Chile Crusted Bone-In Pork Chop

with cilantro-lime butternut squash

Prep & Cook Time: 25-35 min.

Cook Within: 5 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

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)

  • 1 oz. Chopped Green Hatch Chiles
  • 12 oz. Cubed Butternut Squash
  • ¼ oz. Cilantro
  • 1 tsp. Taco Seasoning
  • 1 Lime
  • Info
    1 oz. Shredded Mozzarella
  • ½ oz. Tortilla Strips
  • 16 oz. Bone-in Pork Chops

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
    625
  • Carbohydrates
    28g
  • Fat
    35g
  • Protein
    45g
  • Sodium
    1073mg

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

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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!

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, squeezing lime wedges over pork to taste. Bon appétit!

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