Meal Kit
Chimichurri Pork Chop
with roasted sweet potatoes 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
Curious about the Paleo-Friendly diet? Our Paleo-Friendly meals feature lean proteins and fresh produce. They do not contain refined sugar, dairy products, canola or seed oils, high-fructose corn syrup, processed meats (like bacon, prosciutto or salami), grains, legumes, or peanuts. “Why might that be?” you ask. Paleo-Friendly diets are based on eating habits from the Paleolithic era. These meals contain simple ingredients while maintaining flavors you know and love. Try these simple, yet satisfying meals.
In Your Box (serves 2)
- 12 oz. Boneless Pork Chops
- 8 oz. Sweet Potato Cubes
- 8 oz. Carrot
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1 oz. Walnut Halves
- 4 Garlic Cloves
- ¼ oz. Parsley
- ¼ oz. Cilantro
- 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) d3V9EDOD
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Calories710
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Carbohydrates38g
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Net Carbs30g
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Fat44g
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Protein42g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Baking Sheet
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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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.
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1 Roast the Vegetables
Peel, trim, and cut carrots into 1/2" pieces.
Mince garlic.Combine carrots, sweet potatoes, and half the garlic (reserve remaining for sauce) on prepared baking sheet. Toss with 2 tsp. olive oil and seasoned salt. Spread into an even layer.Roast in hot oven until tender, 18-22 minutes.While vegetables roast, 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 Make the Sauce
In a mixing bowl, combine parsley, cilantro, 2 Tbsp. olive oil, chimichurri seasoning, and remaining garlic. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, topping pork chop with sauce. Garnish vegetables with walnuts. Bon appétit!
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