Meal Kit
Cuban-Style Pork Chop
With Avocado Salad and Citrus-Caramelized Onions
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 6 days
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Justin Paruszkiewicz
Conjure the spice and excitement of warm Havana nights with this Cuban-style dish. Juicy bone-in chops are marinated in citrus juice and our custom Cuban Spice Blend and grilled until they're just a touch smoky. A simple salad of ripe avocados, tomatoes, peppery arugula, and tangy, sweet caramelized onions provide the perfect accompaniments to this healthy dish that will make your taste buds wanna do the Conga.
In Your Box (serves 2)
- 16 oz. Bone-in Pork Chop
- 1 Avocado
- 1 Onion
- 1 Lemon
- 4 fl. oz. Orange Juice
- 1 Lime
- 2 oz. Baby Arugula
- 1 fl. oz. White Wine Vinegar
- 3 Garlic Cloves
- 2 Roma Tomato
- 1 Tbsp. Home Chef Cuban Spice Blend
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) 4PXpVwPm
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Calories510
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Carbohydrates28g
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Net Carbs20g
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Fat21g
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Protein54g
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Sodium160mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Thoroughly rinse all produce and pat dry. Quarter tomatoes.
Peel onion and cut into ¼" rounds. Zest, and halve lime, then cut one half into two wedges. Zest, and halve lemon. Mince garlic. Halve, seed, quarter, and skin avocado.Rinse the pork chops and pat dry. -
2 Marinate the Chops
Combine orange juice, garlic, white wine vinegar, half the lemon juice, half the lime juice, lemon and lime zest (reserving a bit for the salad), and a pinch of salt and pepper in a mixing bowl.
Set aside 2 Tbsp. of marinade for flavoring the onions.Add chops to marinade and let marinate for 15 minutes before grilling. -
3 Caramelize the Onions
While chops are marinating, heat 2 tsp. olive oil in a medium pan over medium heat. Add the onions and cook for 6-8 minutes, stirring frequently, until lightly caramelized. Add in the 2 Tbsp. of reserved citrus marinade and allow onions to cook for an additional 1-2 minutes before removing from heat.
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4 Grill the Chops
Heat a grill or grill pan over medium-high heat. Pat dry the marinated chops and season with Cuban Spice Blend and a pinch of salt and pepper. Lightly coat grill or grill pan with cooking spray. Cook chops on each side for 5-6 minutes, or until a minimum internal temperature of 145 degrees is reached. Transfer chops to a plate and set aside.
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5 Prepare the Salad
While chops are grilling, prepare the salad. Compose a mound of baby arugula on the plate. Lay ½ the avocado and ½ the tomato on top of the arugula. Squeeze a quarter of the remaining lime on the salad. Garnish with remaining lemon and lime zest as desired. Season with a pinch of salt and pepper. Repeat for second serving.
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6 Plate the Dish
Lay a pork chop next to the composed salad. Top the pork chop with the caramelized onions. Finish with a crack of fresh black pepper.
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