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 and mince white portions of green onions. Thinly slice remaining green onions. Keep white and green portions separate.
In a mixing bowl, combine ginger, teriyaki glaze, white portions of green onions, 2 Tbsp. water, sesame oil (to taste), and red pepper flakes (to taste). Sauce will have a thin consistency. Set aside.
Pat pork medallions dry, and season both sides with seasoning blend.
Cook the Pork Medallions
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove from burner. Transfer medallions to a plate and tent with foil. Wipe pan clean and reserve.
Make the Slaw
Return pan used to cook pork medallions to medium heat and add 2 tsp. olive oil. Add edamame to hot pan and stir occasionally until warmed through, 2-3 minutes.
Remove from burner. Transfer edamame to another mixing bowl and combine with slaw mix, dressing, green portions of green onions, ¼ tsp. salt, to taste, and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, topping pork with ginger-scallion sauce. Bon appétit!
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