Meal Kit
Pecan Crusted Pork Chop
with fajita squash and sherry demi
Prep & Cook Time: 60+ min.
Spice Level: Mild
Cook Within: 1 days
Contains: Tree Nuts (Pecans), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Patrick Le Beau
In Your Box (serves 2)
- 1 Acorn Squash
- 12 oz. Boneless Pork Chops
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1 oz. Queso Fresco
- 2 Green Onion
- ½ fl. oz. Sherry Vinegar
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½ oz. Pecans
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2 tsp. Chicken Demi-Glace Concentrate
- 2 tsp. Grained Dijon Mustard
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⅓ oz. Butter
- 2 tsp. Fajita 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) BqB4lN3m
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Calories590
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Carbohydrates30g
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Net Carbs25g
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Fat32g
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Protein44g
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Sodium1570mg
Recipe Steps
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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1 prep
slice and separate green onions
quarter and seed acorn squash, slice into 1/2 inch thick pieceschop pecans -
2 cooking the squash
combine squash with 1 t olive oil, fajita seasoning, and 1/4 t salt
toss and place on prepared baking sheet425 oven for 16-18 minutes, flip halfway through -
3 cooking pork
in medium non stick heat 1 t olive oil
season pork with 1/4 t salt and a pinch of peppersear for 5-7 minutes, flip and cook another 5-7 until 145remove from pan and tentreserve 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 1/2add 2T water, butter and demi packetcook 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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