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
A note about serious food allergies
Almonds (and watermelon seeds) were the only foodstuffs they found in Tutankhamun's grave when they opened it up about a hundred years ago. What was good enough for the grandest of pharaohs is even better for you and your family, with the delicious nut being mixed with rich, creamy butter. It'll melt over the pork like water flowing in the Nile. Contrast the rich depth with the light brightness of the lime and cilantro, and it's like two kingdoms of flavor coming together. Cue up the Steve Martin! Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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 Pan
Before You Cook
Prepare the Ingredients
Finely chop almonds.
Mince cilantro (no need to stem).
Halve lime and juice.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Pat pork chops dry, and season both sides with seasoning blend and a pinch of salt and pepper.
Sear the Pork Chops
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and sear on one side until browned, 3-4 minutes.
Transfer pork chops to one half of prepared baking sheet, seared side up.
Roast the Pork Chops and Brussels Sprouts
Place Brussels sprouts on empty half of baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on their side.
Roast in hot oven until Brussels sprouts are tender and pork chops reach a minimum internal temperature of 145 degrees, 10-12 minutes.
While pork chops and Brussels sprouts roast, make butter.
Make Almond Butter and Lime-Cilantro Dressing
Combine butter and almonds in a mixing bowl. Set aside.
In another mixing bowl, combine cilantro and 1 Tbsp. lime juice. Set aside.
Finish the Dish
Plate dish as pictured on front of card, placing a dollop of almond butter on pork, and drizzling Brussels sprouts with lime-cilantro dressing. Bon appétit!
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