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
Difficulty Level: Easy
Spice Level: Mild
Chef
Sarah Thomsen
Pepper and pineapple, paired with pork, proffer a perfect pop of pleasing, peppy flavor. Say that five times fast.
In Your Box (serves 2)
- 2 oz. Hot Jalapeño Jelly
- 5 oz. Sliced Bok Choy
- 6 oz. Fajita Mix
- 1 tsp. Garlic Salt
- 2 Pineapple Rings
- 12 oz. Boneless 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.
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Nutrition (per serving)
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Calories458
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Carbohydrates30g
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Fat19g
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Protein39g
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Sodium1445mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
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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.
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2 Prepare the Pineapple
Pat pineapple dry and coarsely chop.
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3 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.
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4 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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