Express
Shishito Smothered Pork Chop
with orange and sesame-glazed carrots
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Sesame, Soy
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Under 35g net carbsOver 30g protein
Chef
Jimmy Shay
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 12 oz. Halved Coin Cut Carrots
- 12 oz. Boneless Pork Chops
- 3 oz. Shishito Peppers
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2 oz. Orange Ginger Sesame Sauce
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1 oz. Butter
- ⅖ oz. Mushroom Broth Concentrate
- 2 tsp. Minced Garlic and Parsley
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1 tsp. Black Garlic Seasoning
- 1 tsp. Asian Garlic, Ginger & Chile 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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Calories650
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Carbohydrates34g
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Net Carbs27g
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Fat39g
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Protein40g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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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.
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1 Cook the Pork Chops
Pat pork chops dry. Season both sides with a pinch of salt and Asian garlic, ginger & chile seasoning (use less if spice-averse).
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork chops to hot pan. 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. Transfer to a plate and set aside. Rest, 3 minutes.Wipe pan clean and reserve.While pork chops cook, continue recipe. -
2 Cook the Carrots
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots, 1/4 tsp. salt, a pinch of pepper, minced garlic and parsley, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and cook until water is mostly evaporated and carrots are tender, 3-5 minutes.Uncover and stir often until carrots are slightly browned, 2-3 minutes.Stir in orange ginger sesame sauce (to taste) until combined and heated through, 1-2 minutes.Remove from burner.While carrots cook, continue recipe. -
3 Prepare the Shishito Peppers
Stem shishito peppers. Cut lengthwise, seed, and coarsely chop.
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4 Cook Shishito Peppers and Finish Dish
Return pan used to cook pork to medium heat and add 2 tsp. olive oil.
Add shishito peppers (to taste), black garlic seasoning, and a pinch of pepper to hot pan. Stir occasionally until peppers are slightly charred, 6-8 minutes.Add 1/4 cup water, mushroom base, and butter. Stir occasionally until butter is melted, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping pork chop with shishito peppers (to taste). Slice pork, if desired. Bon appétit!
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