Pineapple Pork Chops

with broccoli

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy

Calorie-Conscious Icon
Carb-Conscious Icon
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Broccoli Florets
  • 2 Garlic Cloves
  • 1 Green Bell Pepper
  • 3 oz. Pineapple Chunks
  • 2 Boneless Pork Chops
  • Info
    3 fl. oz. Teriyaki Glaze
  • Nutrition (per serving)

  • Calories
    479
  • Carbohydrates
    34g
  • Fat
    17g
  • Protein
    49g
  • Sodium
    1654mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut broccoli into bite-sized pieces, if necessary. Mince garlic. Stem, seed, and cut green bell pepper into ½" dice. Coarsely chop pineapple. Pat pork chops dry, and season both sides with ¼ tsp. pepper.

  • Step 2 - Roast the Broccoli
    2

    Roast the Broccoli

    Toss broccoli and garlic with 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Spread into a single layer. Roast in a hot oven until broccoli is tender, 12-15 minutes. While broccoli roasts, cook chops.

  • Step 3 - Cook the  Pork Chops
    3

    Cook the Pork Chops

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 3-4 minutes. Remove chops to a plate to rest. Reserve pan; no need to wipe clean.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Return pan used to sear pork to medium heat and add 1 tsp. olive oil. Add green bell pepper and pineapple to hot pan. Stir occasionally until lightly charred, 2-3 minutes. Add teriykai glaze and bring to a simmer. Stir occasionally until bell pepper is tender, 1-2 minutes. Remove from burner.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, topping pork with sauce. Bon appétit!