Meal Kit
Tortilla-Crusted Pork Chop
with squash and lime crema
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
Chef
Scott Gorsky
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 2 Zucchini
- 1 Yellow Squash
- 1 Lime
- 2 oz. Sour Cream
- 1 oz. Shredded Cheddar-Jack Cheese
- ½ oz. Tortilla Strips
- ¼ oz. Cilantro
- 1 Tbsp. Taco 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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Calories550
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Carbohydrates18g
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Net Carbs13g
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Fat33g
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Protein45g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
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 sirloin steaks, follow same instructions as pork chops in Step 1. In Step 2, roast vegetables, 14 minutes. Follow same instructions pork chops in Step 3 and 4, roasting until steak reaches minimum internal temperature, 7-9 minutes.
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If using chicken, follow same instructions as pork chops in Step 1. In Step 2, roast vegetables, 11 minutes. Follow same instructions pork chops in Step 3 and 4, roasting until chicken reaches minimum internal temperature, 10-12 minutes.
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1 Prepare the Ingredients
Trim zucchini and yellow squash ends, halve lengthwise, and cut into 1/2” half-moons.
Halve lime. Quarter one half and juice remaining half.Stem and mince cilantro.Coarsely crush tortilla strips.In a mixing bowl, combine crushed tortilla strips, cheese, and 1 tsp. olive oil.Pat pork chops dry, and season both sides with half the seasoning blend (reserve remaining for vegetables), 1/4 tsp. salt, and a pinch of pepper. -
2 Roast the Squash
Place zucchini and yellow squash on prepared baking sheet and toss with 2 tsp. olive oil, remaining seasoning blend, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven, 15 minutes.Remove from oven. Squash will finish cooking in a later step.While squash roasts, sear pork chop. -
3 Sear the Pork Chops
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add pork chops to hot pan and sear until browned, 2-3 minutes per side.Remove from burner. Pork chops will finish cooking in a later step. -
4 Finish the Pork Chops and Squash
Carefully, move squash on one side of baking sheet. Baking sheet will be hot! Use a utensil. Place pork chops in empty space and top with tortilla strip mixture.
Roast until pork chops reach a minimum internal temperature of 145 degrees, 6-7 minutes. -
5 Make Lime Crema and Finish Dish
In another mixing bowl, combine sour cream, 1 tsp. lime juice, and a pinch of salt.
Plate dish as pictured on front of card, drizzling squash with lime crema and garnishing with cilantro. Squeeze lime wedges over to taste. Bon appétit!
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