Meal Kit
Pork Chop with Cauliflower Grits
and toasted-garlic tomatoes
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
Chef
Jimmy Madla
“Grits are grits, and cauliflower is cauliflower,” you say to yourself, looking at the title of this meal. “Calling grits cauliflower is like calling up down, the sun blue, and the sky yellow.” We're not saying your reality is bogus… but we totally are. Cauliflower grits are real, and delicious in this meal, combined with cheese and butter for decadence and delight. The grits stand out, but they are not alone; succulent pork and garlic-y spicy tomatoes round out this reality-bending dish. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 12 oz. Cauliflower Florets
- 4 oz. Grape Tomatoes
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1 oz. Sour Cream
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½ oz. Shredded Parmesan Cheese
- 2 Garlic Cloves
- 1 tsp. Garlic Salt
- ¼ tsp. Red Pepper Flakes
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)
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Calories440
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Carbohydrates14g
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Net Carbs9g
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Fat24g
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Protein43g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium 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. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using filets mignon or NY strip steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Cut cauliflower into bite-sized pieces.
Quarter tomatoes.Mince garlic.Pat pork chops dry and season both sides with half the garlic salt (reserve remaining for grits) and a pinch of pepper. -
2 Make the Cauliflower Grits
Bring a medium pot with cauliflower, 11/2 cups water, and remaining garlic salt to a boil over high heat.
Once boiling, reduce heat to medium-high. Stir occasionally until water evaporates completely, 14-16 minutes.Make sure no water is left in the pot; remaining water will make grits runny.Remove from burner and add sour cream, 1 tsp. olive oil, cheese, and a pinch of salt. Mash until mostly smooth, close to the consistency of grits. Cover and set aside.While cauliflower grits cook, continue recipe. -
3 Cook the Pork Chops
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork chops to hot pan. Cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove from burner. Transfer pork chops to a plate. Rest, 3 minutes.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Reserve pan; no need to wipe clean. -
4 Cook the Tomatoes
Return pan used to cook pork chops to medium-high heat. Add garlic to hot pan and stir constantly until aromatic, 30-60 seconds.
Add tomatoes and a pinch of salt and pepper. Stir occasionally until warmed through, 1-2 minutes.Stir in red pepper flakes (to taste).Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing pork with tomatoes. Bon appétit!
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