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Pork Chop with Mango Salsa

and sautéed cauliflower

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Gluten-Smart

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In Your Box (serves 2)

  • 12 oz. Boneless Pork Chops
  • 12 oz. Cauliflower Florets
  • 2½ oz. Frozen Mangoes
  • Info
    ½ oz. Ghee
  • 2 Green Onions
  • 1 tsp. Pot Roast Seasoning
  • 1 tsp. Onion Salt
  • ¼ tsp. Red Pepper Flakes
  • 1 tsp. Curry Powder

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
    470
  • Carbohydrates
    17g
  • Net Carbs
    12g
  • Fat
    26g
  • Protein
    41g
  • Sodium
    1390mg

Recipe Steps

You Will Need

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

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. 

  • If using sirloin 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.

  1. 1

    Cook the Pork Chops

    Pat pork chops dry and season both sides with curry powder and half the onion salt (reserve remaining for cauliflower).

    Place a medium non-stick pan over medium heat and add 1 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. 2

    Prepare Ingredients and Start Cauliflower

    Break cauliflower into bite-sized pieces using hands.

    Trim and thinly slice green onions, keeping white and green portions separate.

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add cauliflower and 1/4 cup water to hot pan.

    Cover, and cook until water is almost completely evaporated, 4-6 minutes.

    Uncover, and stir occasionally until tender, 2-3 minutes.

  3. 3

    Finish the Cauliflower

    Add ghee, white portions of green onions, pot roast seasoning, and remaining onion salt to hot pan with cauliflower.

    Stir often until ghee is melted and cauliflower is lightly browned, 2-3 minutes.

    Remove from burner.

    While cauliflower cooks, continue recipe.

  4. 4

    Make Mango Salsa and Finish Dish

    Coarsely chop mangoes. If mangoes are frozen, rinse under cold water until thawed.

    In a mixing bowl, combine mangoes, green portions of green onions, red pepper flakes (to taste), and a pinch of salt. Set aside.

    Plate dish as pictured on front of card, topping pork chop with mango salsa (to taste). Slice pork chop, if desired. Bon appétit!

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