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
Start the Pork Chops
Pat pork chops dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork chops to hot pan and cook until golden brown and pork chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
While pork chops cook, make slaw.
Make the Slaw
In a mixing bowl, combine slaw mix, mayonnaise, half the sesame seeds (reserve remaining for garnish), Sriracha (to taste), 1 tsp. olive oil, and a pinch of salt and pepper.
Finish the Pork Chops
Add sweet chili sauce to pan with pork chops. Flip pork chops to coat.
Finish the Dish
Plate dish as pictured on front of card, spooning any remaining sauce from pan over pork chops and garnishing with reserved sesame seeds. Bon appétit!
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