Pork Chop with Chili Lime Butter

with butternut squash and Roma tomatoes

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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

We don't mean the kind of chili you make with beans or the singer from TLC; we mean the slight heat added to the lime butter that brings this meal from fantastic to sublime. The succulent pork doesn't need the butter assist, but with every bite, the chili lime augments. Sweet butternut squash and juicy tomato round out a meal that's better than beans or R&B groups.

In Your Box (serves 2)

  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • ¼ oz. Cilantro
  • 1 Lime
  • 12 oz. Cubed Butternut Squash
  • 1 Roma Tomato
  • 12 oz. Boneless Pork Chops
  • Info
    ⅗ oz. Butter
  • 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.

  • Nutrition (per serving)

  • Calories
    540
  • Carbohydrates
    25g
  • Fat
    29g
  • Protein
    43g
  • Sodium
    672mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Mince cilantro (no need to stem). Zest and quarter lime. Core tomato and cut into ¼" dice. Pat pork chops dry, and season with a pinch of salt.

  • 2

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add butternut squash and tomatoes to hot pan and stir occasionally until browned, 2-4 minutes. Reduce heat to medium. Add ¼ tsp. salt and ¼ cup water. Cover and cook until tender, 4-5 minutes. Remove from burner. Stir in cheese and cilantro.

  • 3

    Cook the Pork

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork chops to hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. While pork cooks, make butter.

  • 4

    Make the Butter

    In a mixing bowl, combine softened butter, lime zest, and red pepper flakes (to taste).

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping pork chop with chili lime butter. Squeeze lime quarters over pork chop (to taste). Bon appétit!

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