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Pork Chop with Pico de Gallo, kale, Butternut squash
Pico De Gallo
1.Preheat the oven to 425.
2.Butternut Squash – Use a sheet pan.
1.Liberally cover squash with salt, pepper, and olive oil on a sheet pan and roast for 25-30 minutes.
2.When butternut squash is soft, slightly brown, it is ready to take out of the oven.
3.Meanwhile- Pork Chops, use an oven proof pan or cast-iron skillet, get pan hot over medium high heat.. Add olive oil to pan,
1.Salt and pepper both sides of the pork chop.
2.Sear the pork chop on the first side until golden brown about 2-3 minutes.
3.Flip the pork chop and sear on other side about 1-2 minutes.
4.Then put the whole pan into the oven for 9-12 minutes.
5.When pork chops are finished (test with instant read thermometer, should read 140 degrees, or refer to back page for guidance) set aside to rest.
6.Top with Pico De Gallo to Serve!
4.Kale - Heat olive oil in large, sauté pan over medium heat.
1.Add the garlic and red pepper flakes, and cook, stirring, until fragrant, about 3 (do not let the garlic brown).
2.Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added.
3.Add in the salt and pepper.
4.Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes.
5.Remove from the heat, stir in the lemon juice, and Sliced Almonds!