Smoked Almond Butter Pork Chop

with cilantro-lime Brussels sprouts

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Soy, Tree Nuts

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

Almonds (and watermelon seeds) were the only foodstuffs they found in Tutankhamun's grave when they opened in up about a hundred years ago. What was good enough for the grandest of pharaoh's 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 its 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!

In Your Box (serves 2)

  • Info
    ½ oz. Smoked Almonds
  • 1 tsp. Fajita Seasoning
  • 12 oz. Brussels Sprouts
  • Info
    ⅗ oz. Butter
  • ¼ oz. Cilantro
  • 1 Lime
  • 16 oz. Bone-in Pork Chops

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    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 undisturbed until browned, 3-4 minutes. Transfer pork chops to one half of prepared baking sheet, seared side up.

  • 3

    Roast the Chops and Brussels

    Place Brussels on empty half of baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on one side. Roast in hot oven until Brussels are tender and pork chops reach a minimum internal temperature of 145 degrees, 10-12 minutes. While pork chops and Brussels roast, make butter.

  • 4

    Make Almond Butter and Lime-Cilantro Mixture

    Combine butter and almonds in a mixing bowl. Set aside. In another mixing bowl, combine cilantro and 1 Tbsp. lime juice. Set aside.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, placing a dollop of almond butter on pork, and drizzling Brussels with lime-cilantro mixture. Bon appétit!

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