Meal Kit
Chimichurri Pork Chop
with mashed sweet potato and carrots
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Tree Nuts (Walnuts)
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Over 30g protein
- Gluten-Smart
- Paleo-Friendly
Chef
Tom Scodari
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
- 8 oz. Carrot
- 8 oz. Sweet Potato Cubes
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1 oz. Walnut Halves
- 4 Garlic Cloves
- ¼ oz. Cilantro
- ¼ oz. Parsley
- 2 tsp. Chimichurri Seasoning
- 1 tsp. Seasoned Salt Blend
- ½ tsp. Smoked Paprika
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) A3K5vaq6
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Calories670
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Carbohydrates38g
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Net Carbs30g
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Fat40g
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Protein42g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Mixing Bowl
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 breasts, 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 Start the Mashed Vegetables
Peel, trim, and cut carrot into 1/2" pieces.
Mince half the garlic (reserve remaining for vegetables and keep whole).Bring a medium pot with carrots, sweet potatoes, and whole garlic cloves (reserve minced garlic for sauce) covered by water to a simmer.Once simmering, cook until fork-tender, 15-20 minutes.Remove from burner. Reserve 1/2 cup vegetable cooking water. Drain vegetables in a colander and set aside. Reserve pot; no need to wipe clean.While vegetables cook, continue recipe. -
2 Prepare the Ingredients
Coarsely chop cilantro (no need to stem).
Coarsely chop parsley (no need to stem).Coarsely crush walnuts in shipping bag.Pat pork chops dry and season both sides with 1/4 tsp. salt, 1/4 tsp. pepper, and smoked paprika. -
3 Cook the Pork Chops
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork chops to hot pan. Cook until golden-brown and pork reaches 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 chops cook, continue recipe. -
4 Finish the Mashed Vegetables
Transfer vegetables to pot used to cook vegetables.
Add seasoned salt and mash until smooth.If mash is too thick, add reserved vegetable cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Make Chimichurri Topping and Finish Dish
In a mixing bowl, combine parsley, cilantro, 2 Tbsp. olive oil, chimichurri seasoning, and remaining minced garlic.
Plate dish as pictured on front of card, garnishing pork with chimichurri topping. Garnish mashed vegetables with walnuts. Bon appétit!
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