Chimichurri Pork Chops

Put the small pot on high heat with 3–4 cups of water and a large pinch of salt (optional). Once the water has come to a boil, add the snap peas and cook for 4–6 minutes until softened. Drain, then put them in the medium mixing bowl.

Cut the roasted potatoes in halves or quarters based on size. Cut the red onion into 1/2-inch pieces. Place the sauté pan on medium-high heat with 2–3 teaspoons of oil and preheat for 1–2 minutes. Gently place the cut potatoes and red onion in the pan. Cook for 2–3 minutes to begin browning, then stir and continue cooking for another 2–5 minutes.

Remove from heat and add to the bowl with the snap peas. Add the balsamic dressing and salt and pepper as needed. Set aside until plating.

Remove the pork chops from the package. Pat the meat dry with a paper towel, then rub each side with a small amount of oil. Season both sides of the chops with the Prefare Latin spice blend.

Return the sauté pan to medium-high heat and preheat for 1 minute. Add 1–2 teaspoons of oil, then gently place the pork chops in. Cook each side for 3–5 minutes until the pork is fully cooked. For food safety, cook pork to an internal temperature of 145ºF and allow to rest for at least 3 minutes. Turn off all heating elements.

Divide the salad between two plates. Place the cooked pork chop on the plate and top with 1–2 tablespoons of chimichurri sauce. Dig in!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.