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
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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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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. -
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. -
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. -
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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