15 Minute Meal Kit

Pineapple Pepper Jelly Pork Chops with Bok Choy and Bell Peppers

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

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

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 Pineapple Rings
  • 2 oz. Hot Jalapeño Jelly
  • 12 oz. Boneless Pork Chops
  • 5 oz. Sliced Bok Choy
  • 6 oz. Pepper and Onion Mix
  • 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.

  • Nutrition (per serving)

  • Calories
    449
  • Carbohydrates
    30g
  • Fat
    19g
  • Protein
    39g
  • Sodium
    1441mg

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
  1. 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 pork chops to a plate. Reserve pan; no need to wipe clean. While pork cooks, prepare pineapple.

  2. 2

    Prepare the Pineapple

    Pat pineapple dry and coarsely chop.

  3. 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. 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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