Express
Tropical Fantasy Pork Chop
with pineapple salsa and coconut carrots
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Halved Coin Cut Carrots
- 12 oz. Boneless Pork Chops
- 4 oz. Mandarin Oranges in Juice
- 1 oz. Pineapple Chunks
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⅗ oz. Butter
- 2 Tbsp. Sweetened Flaked Coconut
- ¼ oz. Cilantro
- ½ tsp. Lemon N Herb Seasoning
- ½ tsp. Garlic Salt
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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Carbohydrates33g
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Net Carbs28g
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Fat28g
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Protein39g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Drain oranges in a colander/strainer and coarsely chop.
Coarsely chop pineapples.Stem and tear cilantro leaves. -
2 Cook the Pork Chops
Pat pork chops dry. Season both sides with lemon n herb seasoning and a pinch of salt.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add pork chops to hot pan. Cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.Remove from burner. Rest, 3 minutes.While pork cooks, continue recipe. -
3 Cook the Carrots
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots, a pinch of salt, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and stir occasionally until water is mostly evaporated and carrots are tender, 3-5 minutes.Uncover and add butter, coconut, garlic salt, and half the cilantro (reserve remaining for salsa). Stir often until butter is melted and carrots are coated, 1-2 minutes.Remove from burner.While carrots cook, continue recipe. -
4 Make Salsa and Finish Dish
In a mixing bowl, combine pineapples, oranges, remaining cilantro, and a pinch of salt and pepper.
Plate dish as pictured on front of card, topping pork with salsa. Slice pork, if desired. Bon appétit!
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