Pecan Crusted Pork Chop

with fajita squash and sherry demi

Prep & Cook Time: 60+ min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Tree Nuts

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

In Your Box (serves 2)

  • 2 tsp. Fajita Seasoning
  • 12 oz. Boneless Pork Chops
  • 1 Acorn Squash
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    ⅓ oz. Butter
  • 2 tsp. Grainy Mustard
  • Info
    ½ oz. Roasted Pecans
  • Info
    1 oz. Queso Fresco
  • 2 Green Onion
  • ½ fl. oz. Sherry Vinegar

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
    590
  • Carbohydrates
    30g
  • Fat
    32g
  • Protein
    44g
  • Sodium
    1576mg

Recipe Steps

  • 1

    prep

    slice and separate green onions quarter and seed acorn squash, slice into ½ inch thick pieces chop pecans

  • 2

    cooking the squash

    combine squash with 1 t olive oil, fajita seasoning, and ¼ t salt toss and place on prepared baking sheet 425 oven for 16-18 minutes, flip halfway through

  • 3

    cooking pork

    in medium non stick heat 1 t olive oil season pork with ¼ t salt and a pinch of pepper sear for 5-7 minutes, flip and cook another 5-7 until 145 remove from pan and tent reserve pan and return to medium heat

  • 4

    making sauce

    add 1 t olive oil to pan, sweat whites of green onions for 1 minute with a pinch of salt deglaze with sherry vinegar and reduce by ½ add 2T water, butter and demi packet cook for 1 minute

  • 5

    plate

    top pork with grain mustard and chopped pecans top squash with queso fresco and tops of green onions

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