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

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)

  • 2 oz. Hot Jalapeño Jelly
  • 2 Pineapple Rings
  • 12 oz. Boneless Pork Chops
  • 5 oz. Sliced Bok Choy
  • 6 oz. Pepper and Onion Mix
  • ½ 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
    938mg

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

  • 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.

  • 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.

  • 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.

  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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