Express
Cuban-Style Pork Chop
with plantains
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
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Over 30g protein
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 4)
- 24 oz. Boneless Pork Chops
- 16 oz. Cooked White Rice
- 10 oz. Sliced Plantains
- 5 oz. Corn Kernels
- 4 oz. Pico de Gallo Guacamole
- 4 oz. Black Beans
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Adobo Seasoning
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) xPoLm0qg
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Calories690
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Carbohydrates65g
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Net Carbs60g
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Fat26g
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Protein42g
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Sodium1100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Microwave-Safe Bowls
- 2 Large Non-Stick Pans
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 top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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 Prepare Ingredients and Make Salsa
Place corn in a microwave-safe bowl. Microwave uncovered until heated through, 30-60 seconds.
While corn heats, cut plantains into 2" pieces on an angle.Drain and rinse beans.Stem and coarsely chop cilantro.Carefully remove corn from microwave. Stir in beans, cilantro, 1 tsp. olive oil, adobo seasoning, and a pinch of pepper until combined. Set aside. -
2 Cook the Pork Chops
Pat pork chops dry and season both sides with chile and cumin rub and 1/4 tsp. salt.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add pork chops to hot pan and 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. Transfer to a plate and tent with foil. Rest, 3 minutes.While pork chops cook, continue recipe. -
3 Cook the Plantains
Line a plate with a paper towel.
Place another large non-stick pan over medium heat and add 1 Tbsp. olive oil.Add plantains to hot pan. Stir occasionally until golden-brown, 2-3 minutes per side.Remove from burner. Transfer plantains to towel-lined plate and season with a pinch of salt.While plantains cook, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in another microwave-safe bowl and combine with 1 tsp. olive oil and piri piri seasoning (to taste). Microwave uncovered until heated through, 3-4 minutes.
Carefully remove from microwave. Rest, 2 minutes.Stir in a pinch of salt and fluff rice with a fork.Plate dish as pictured on front of card, topping rice with pork chop (slicing if desired), plantains, salsa, and guacamole. Bon appétit!
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