Meal Kit
Tortilla Pork Chop
with squash and lime crema
Prep & Cook Time: 30-40 min.
Cook Within: 6 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk
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
- 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) zPaeEJPv
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Calories580
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Carbohydrates20g
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Fat33g
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Protein48g
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Sodium1050mg
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 chops in Steps 1, 3, and 4, searing 2-4 minutes per side, then roasting until chicken reaches minimum internal temperature, 8-10 minutes.
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If using sirloin steaks, follow same instructions as pork chops in Steps 1, 3, and 4, searing 2-3 minutes per side, then roasting until steaks reach minimum internal temperature, 5-7 minutes. 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.
Halve lime. Cut one half into wedges and juice the other half.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 Roast 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 and roast in hot oven, 15 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 browned, 2-3 minutes per side.Remove from burner. Pork chops will finish cooking in a later step. -
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 and push vegetables to one side of baking sheet. Baking sheet will be hot! Use a utensil. Place pork chops on other half and top evenly with tortilla strip-cheese mixture.Roast again in hot oven until pork chops reach a minimum internal temperature of 145 degrees, 4-5 minutes.Carefully remove from oven.While pork chops and vegetables roast, continue recipe. -
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 lime crema over vegetables and garnishing with cilantro. Squeeze lime wedges over to taste. Bon appétit!
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