Express
Pineapple Pepper Jelly Pork Chops with Bok Choy and Bell Peppers
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
Turn off that oven! The new Fresh and Easy express meals offer the same delicious, divine, and delectable flavors you've grown accustomed to, but in much, much less time. How much less time? We're talking 15 minutes or less. Plus, you'll learn some new fancy cooking skills to impress friends and family. Sharpen that knife and get ready!
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 6 oz. Pepper and Onion Mix
- 5 oz. Sliced Bok Choy
- 2 Pineapple Rings
- 2 oz. Hot Jalapeno Jelly
- 1 tsp. Garlic Salt
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) n3vRk13e
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Calories450
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Carbohydrates30g
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Net Carbs29g
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Fat19g
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Protein39g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
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
Customize It Instructions
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If using chicken breasts, pat dry and follow same instructions as pork chops in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using wild-caught salmon fillets, pat dry and season flesh side with 1/4 tsp. salt. Follow same instructions as pork chops in Step 1, cooking until salmon reaches minimum internal temperature, 3-5 minutes per side.
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If using salmon fillets, pat dry and season flesh side with 1/4 tsp. salt. Follow same instructions as pork chops in Step 1, cooking until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Pork Chops
Pat pork chops dry, and season both sides with 1/4 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 pork chops to a plate. Reserve pan; no need to wipe clean.While pork cooks, prepare pineapple. -
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 pepper and onion mix to hot pan and stir occasionally until starting to soften, 2-3 minutes.Add bok choy and garlic salt. Stir occasionally until tender, 2-3 minutes.Remove from burner. -
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 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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