Express
Pork Chop with Feta Butter
and red pepper pesto green beans
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
David Padilla
Betta bet this butter is betta with feta! Have we confused you? Took it all too far? You'll forgive us once you taste how the feta butter brings this pork chop to the next level. This chop… with chimichurri seasoning on it… chop chimichurri… we'll stop now.
In Your Box (serves 2)
- 12 oz. Green Beans
- 12 oz. Boneless Pork Chops
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1 oz. Crumbled Feta Cheese
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2 Tbsp. Roasted Red Pepper Pesto
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⅗ oz. Butter
- 1 tsp. Chimichurri Seasoning
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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Calories580
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Carbohydrates16g
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Net Carbs10g
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Fat38g
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Protein43g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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 pork medallions, pat dry. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. Cook until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.
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If using sirloin steaks or NY strip steak, 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 Cook the Pork Chops
Pat pork chops dry and season both sides with 1/4 tsp. salt and chimichurri seasoning.
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, 3-5 minutes per side.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While pork chops cook, continue recipe. -
2 Cook the Green Beans
Trim green beans, if necessary.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add green beans, 2 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper to hot pan. Cover and stir occasionally until tender, 8-10 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.Remove from burner and stir in pesto.While green beans cook, continue recipe. -
3 Make the Feta Butter
In a mixing bowl, combine softened butter, cheese, and a pinch of pepper. Form mixture into two equally-sized mounds. Set aside.
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4 Finish the Dish
Plate dish as pictured on front of card, topping pork chop with feta butter. Bon appétit!
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