Cilantro-Jalapeño Pork Chop | Ready To Eat Meal
with Pepper Jack Cauliflower "Grits," Zucchini & Squash
Our chefs took inspiration from the South, as well as South of the border, for this meal. A juicy pork chop is served with keto-friendly cauliflower grits that are amped-up with pepper jack cheese, jalapeños, and cilantro. A veggie side of roasted zucchini and yellow squash is topped with a scoop of cilantro butter. Tying the dish together is a salsa verde made from tangy tomatillos.
Ingredients: pork chop, yellow squash, zucchini, cauliflower, olive oil, heavy cream, pepper jack cheese (pasteurized milk, jalapeno peppers, cheese culture, salt, enzymes, natamycin (a natural mold inhibitor)), cilantro, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), onions, jalapeños, sliced jalapeño peppers (jalapeño peppers, water, distilled vinegar, salt, calcium chloride, garlic powder), green onions, jalapeno powder, sea salt, apple cider vinegar, toasted garlic powder
Nutrition Per Serving
HEATING OPTION 1 - MICROWAVE
- Remove meal sleeve and pierce clear plastic film. 2. Microwave meal on HIGH for 2 minutes. If needed, heat an additional 30 seconds or until desired temperature is reached. 3. Carefully remove meal and let stand for 2 minutes. 4. Remove film, plate meal and enjoy!
HEATING OPTION 2 - OVEN
- Preheat oven to 375°F. 2. Remove meal sleeve and clear plastic film. 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 an additional 2 minutes or until desired temperature is reached. 5. Carefully remove meal, plate and enjoy!
Nutrition Per Serving
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