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
Medium Non-Stick Pan
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
Prepare The Ingredients
Trim zucchini and squash ends and quarter lengthwise. Cut each quarter into thirds crosswise.
Prepare The Vegetables
Add mayo, half the seasoned salt, and zucchini to a large mixing bowl and toss to coat.
Add panko, parmesan, and remaining seasoned salt to a small bowl until completely combined.
Add The Topping
Dip top sides of zucchini into parmesan mixture. Transfer to prepared baking sheet. Bake in a hot oven until zucchini is tender and topping is browned, 20-22 minutes.
While vegetables bake, prepare the pork chops.
Cook The Pork Chop
Pat pork chops dry, and season with ranch seasoning and a pinch of salt and pepper.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Place pork chops in hot pan and sear undisturbed until golden brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.
While pork chops cook, prepare the vegetables.
Finish The Dish
Plate dish as pictured on front of card, serving comeback sauce with pork. Bon appétit!
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