Chile-Spiced Pork Chop

with Kidney Bean-Corn Salad, Roasted Carrots & Potatoes

This Chile Spiced Pork Chop truly brings the heat! Marinated in a house-made spicy Cajun rub, then grilled, we pair this pork chop with a medley of diced potatoes and Cajun-seasoned carrots. To cool it down, we pair the pork with a honey Cajun sauce that’s made with a mayo and sour cream base, a touch of hot sauce and creamed honey. This corn and bean salad combines corn kernels, red onion, kidney beans and tomatoes with fresh herbs for a lighter bodied, but substantially filling side.

Nutrition Per Serving

Per serving

Calories630kcal

Fat33g

Saturated Fat7g

Carbohydrate37g

Sugar9g

Dietary Fiber6g

Protein50g

Cholesterol120mg

Sodium870mg

Nutritional info may vary slightly by time of delivery.

Show Instructions

MICROWAVE

Remove meal sleeve and pierce clear plastic film. 2. Remove cup of honey cajun sauce. 3. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached 4. Carefully remove meal and let stand 2 minutes. 5. Remove film, plate meal and enjoy!

OVEN

Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. Set aside cup of honey cajun sauce; place 2oz of water into empty compartment. 3. Place tray on an oven safe baking sheet; position in the center of the oven and heat for 5 minutes. 4. Check temperature. If needed, heat for an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!