Meal Kit
Tropical Pork Chop
with plantains and corn salsa
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
-
Over 30g protein
- Gluten-Smart
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 5.47 oz. Long Grain White Rice
- 4 oz. Black Beans
- 4 oz. Sliced Plantains
- 3 oz. Corn Kernels
- 2 oz. Pico de Gallo Guacamole
- ¼ oz. Cilantro
- 1 tsp. Adobo Seasoning
- 1 tsp. Chile and Cumin Rub
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.
-
Nutrition (per serving)
-
Calories830
-
Carbohydrates99g
-
Net Carbs94g
-
Fat27g
-
Protein47g
-
Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 2 Plates
- 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
-
If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
-
If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
-
If using sirloin steaks, pat dry. Cook 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.
-
1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, half the adobo seasoning (reserve remaining for salsa), and 1/4 tsp. salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside covered.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Cut plantains into 2" pieces on an angle.
Drain and rinse beans in a colander/strainer.Coarsely chop cilantro (no need to stem). -
3 Make the Salsa
Place corn in a microwave-safe bowl. Microwave uncovered until heated through, 30-60 seconds.
Carefully remove from microwave. Stir in beans, cilantro, 1 tsp. olive oil, remaining adobo seasoning, and a pinch of pepper until combined. Set aside. -
4 Fry the Plantains
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.Add plantains to hot pan. Cook until golden-brown, 2-3 minutes per side.Remove from burner. Transfer plantains to towel-lined plate and immediately season with a pinch of salt. Reserve pan; no need to wipe clean. -
5 Cook Pork Chops and Finish Dish
Pat pork chops dry and season both sides with chile and cumin rub and 1/4 tsp. salt.
Return pan used to cook plantains to medium heat. Add pork chops to hot pan and 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. Transfer to another plate. Rest, 3 minutes.Plate dish as pictured on front of card, topping pork chop with guacamole (to taste). Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
