Express
Herbed Tomato Cream Pork Chop
with summer squash medley
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
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 2)
- 12 oz. Boneless Pork Chops
- 1 Yellow Squash
- 1 Zucchini
- 2 oz. Diced Seasoned Roasted Red Tomatoes
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1 oz. Shredded Parmesan Cheese
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1 oz. Cream Cheese
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1 oz. Sun Dried Tomato Pesto
- 2 tsp. Chimichurri Seasoning
- ½ tsp. Garlic Salt
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)
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Calories550
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Carbohydrates16g
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Net Carbs12g
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Fat33g
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Protein47g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or 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 Cook the Pork Chops
Pat pork chops dry and season both sides with half the chimichurri seasoning (reserve remaining for sauce).
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan. Cook until golden-brown and chops reach 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 pork chops to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and reserve.While pork cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/4" slices on an angle. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Trim and halve yellow squash lengthwise. Cut into 1/4" slices on an angle. -
3 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini and yellow squash to hot pan. Stir occasionally until vegetables are slightly browned and tender, 6-8 minutes.Add pesto, garlic salt, and a pinch of pepper. Stir occasionally until combined, 1-2 minutes.Remove from burner. -
4 Make Sauce and Finish Dish
Return pan used to cook pork to medium heat.
Add tomatoes, cream cheese, half the shredded cheese (reserve remaining for garnish), remaining chimichurri seasoning, and 1 Tbsp. water to hot pan. Stir often until combined and cream cheese is melted, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pork chop with sauce. Garnish vegetables with remaining shredded cheese. Bon appétit!
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