Hawaiian Pork Loin Chops with Tropical Salsa (GRILLABLE)

1. Remove the pork chops from the package and pat dry. Place the pork chops into the medium bowl along with half of the pineapple teriyaki marinade. Let sit for at least 5 minutes to marinate.

2. Place the small pot on medium heat. Add the jasmine rice and the pineapple & coconut mix to the pan and stir to combine. Cover the rice and cook for approximately 5-7 minutes or until hot. While the rice is heating wash, dry, and rough chop the cilantro. Once the rice is hot, add the chopped cilantro to the rice and stir to combine. Remove the pot from the burner and keep covered until plating.

3. Place the medium sauté pan on medium-high heat. Add 2-3 teaspoons of high-heat cooking oil and preheat for 3 minutes. Carefully place the marinated pork chops in the pan. Cook each side for 5-6 minutes, flipping as necessary to ensure the marinade does not burn, then remove the pan from the burner.

4. Divide the pineapple coconut rice between two plates. Place the cooked pork chop on the plate and top with any of the leftover teriyaki marinade and the peach mango salsa. 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.