Pineapple Pepper Jelly Pork Chops with Bok Choy and Bell Peppers
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. Pepper and pineapple, paired with pork, proffer a perfect pop of pleasing, peppy flavor. Pepper and pineapple, paired with pork, proffer a perfect pop of pleasing, peppy flavor. Pepper and pineapple,... we give up.
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 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.
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.
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 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.
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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