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
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.
You Will Need
Large Non-Stick Pans
Before You Cook
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
Trim cucumber, halve lengthwise, then cut into ½” spears
Dice roma tomatoes
Stem and halve pepperocini pepper and mince
On a clean separate cutting board, separate sliced pork into a single layer and pat dry. Coarsely chop sliced pork into bite size pieces.
Prepare cucumber and pepperocini Crema
In a mixing bowl combine cucmber, perpperocini, sour cream, and 1 Tbsp water and pinch of salt. Stir till combined. Set aside
cook tomatoes and pork
Place a large non stick pan over medium high heat add 2 tsp olive oil. Add sliced pork to hot pan ans stir occasionally for 2-3 min. Season with chimichurri seasoning and ¼ tsp salt and pinch of pepper. Add chopped tomatoes and stir to combine. Add 2 Tbsp water and cook until tomatoes are soft and coating the pork, 2-3 min. Remove from heat and cover to keep warm.
Place a large pan over medium low heat. Heat naan 1 at a time in hot pan till warmed through and golden brown, 1-2 min per side. They will puff when you flip them. Remove from heat.
Build gryos like the photo, topping pork with cucumber pepperocini crema and feta cheese.
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