Meal Kit
Tortilla Pork Chop
with zucchini and squash
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
Chef
Scott Gorsky
Tortilla and cheese, the classic combination brought to you by a million and one varieties of Mexican cuisine, is perfectly highlighted in this festive dinner. Salty, crunchy goodness triumphantly tops a delicious pork chop, and the squash side, drizzled with a cooling crema, provides the perfect counterbalance to the rich cheese and pork. Light and rich, textured and soft… this meal provides the perfect marriage of contrasts, to go brilliantly with the classic union of tortilla and cheese.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 2 Zucchini
- 1 Yellow Squash
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2 oz. Sour Cream
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2 oz. Shredded Cheddar Cheese
- ½ oz. Tortilla Strips
- ¼ oz. Cilantro
- 2 tsp. 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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Calories570
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Carbohydrates17g
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Net Carbs13g
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Fat34g
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Protein48g
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Sodium1200mg
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 chicken breasts, pat dry. Cook in pan until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook in pan until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim zucchini and squash ends, halve lengthwise, and cut into 1/2” half-moons.
Stem and mince cilantro.Pat pork chops dry and season both sides with half the taco seasoning (reserve remaining for vegetables) and a pinch of salt and pepper. -
2 Start the Vegetables
Place zucchini and squash on prepared baking sheet and toss with remaining taco seasoning, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven until tender, 15-20 minutes.While vegetables roast, continue recipe. -
3 Start 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 lightly browned, 2-4 minutes per side.
Remove from burner. Pork chops will finish cooking in a later step.While pork cooks, continue recipe. -
4 Finish the Pork Chops and Vegetables
Coarsely crush tortilla strips.
In a mixing bowl, combine crushed tortilla strips, cheese, and 1 tsp. olive oil.Carefully remove baking sheet from oven. Preheat the broiler.Push vegetables to one side of baking sheet. Baking sheet will be hot! Use a utensil. Place pork chops on empty side of baking sheet and top evenly with tortilla strip-cheese mixture.Broil under hot broiler until cheese melts and pork chops reach a minimum internal temperature of 145 degrees, 2-3 minutes.Don't text and broil! Keep an eye on oven as cheese may burn easily under broiler.Carefully remove from oven. Rest, 3 minutes. -
5 Make Crema and Finish Dish
In another mixing bowl, combine sour cream, 2 tsp. water, and a pinch of salt.
Plate dish as pictured on front of card, drizzling crema over vegetables and garnishing with cilantro. Bon appétit!
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