Meal Kit
Tortilla Pork Chop
with squash and lime crema
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
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, dotted with a lively lime 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
- 1 Lime
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2 oz. Sour Cream
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2 oz. Shredded Cheddar Cheese
- ½ oz. Tortilla Strips
- ¼ oz. Cilantro
- 1 tsp. Chipotle 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) DOLK6Eq8
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Calories570
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Carbohydrates18g
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Net Carbs14g
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Fat34g
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Protein48g
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Sodium1040mg
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, follow same instructions as pork in Step 1, In Step 2, roast zucchini and yellow squash, 10 minutes. Follow same instructions as pork in Steps 3 and 4, searing chicken, 2-3 minutes per side, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
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If using steaks, follow same instructions as pork in Step 1, In Step 2, roast zucchini and yellow squash, 12 minutes. Follow same instructions as pork in Steps 3 and 4, searing steak, 2-3 minutes per side, then roasting until steak reaches minimum internal temperature, 7-9 minutes.
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If using ribeye, follow same instructions as pork in Steps 1, 3 and 4, searing, 2-3 minutes per side, then roasting until ribeye reaches minimum internal temperature, 5-7 minutes. Halve to serve.
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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. Cut one half into wedges and juice remaining half.Stem and mince cilantro.Pat pork chops dry, and season both sides with 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 seasoning blend (to taste), 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. -
4 Finish the Pork Chops and Squash
Coarsely crush tortilla strips. In a mixing bowl, combine crushed tortilla strips, cheese, and 1 tsp. olive oil.
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 evenly with tortilla strip-cheese mixture.Roast again 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 and 1 tsp. lime juice.
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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