Pineapple Pepper Jelly Pork Chops with Bok Choy and Bell Peppers
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 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
Pepper and pineapple, paired with pork, proffer a perfect pop of pleasing, peppy flavor. Say that five times fast.
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 Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using salmon, pat dry and season flesh side with 1/4 tsp. salt. Follow same instructions as pork chops in Step 1, placing salmon in pan flesh side down, Cook until salmon reaches a minimum internal temperature, 4-6 minutes per side.
If using chicken or sirloin steaks, follow same instructions as pork chops in Step 1.
Cook the Pork Chops
Pat pork chops dry, and season both sides with ¼ tsp. salt.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Transfer to a plate.
Reserve pan; no need to wipe clean.
While pork cooks, prepare pineapple.
Prepare the Pineapple
Pat pineapple dry and coarsely chop.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add fajita mix to hot pan and stir occasionally until beginning to soften, 2-3 minutes.
Add bok choy and garlic salt. Stir occasionally until tender, 2-3 minutes.
Remove from burner.
Make Sauce and Finish Dish
Return pan used to cook pork to medium-high heat. Add pineapple to hot pan and cook undisturbed until starting to char, 1-2 minutes.
Add jalapeño jelly to pan and stir constantly until melted, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping pork with pineapple-jalapeño jelly sauce. Bon appétit!
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