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Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the dukkah to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise.
*An instant-read thermometer should register 145°F.
Meanwhile, line two sheet pans with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the za’atar to coat. Season the remaining chicken breasts on both sides with salt and pepper; place in a bowl. Add the guajillo chile sauce. Turn to coat. Transfer to one sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer the roasted chicken to a cutting board. When cool enough to handle, slice crosswise.
*An instant-read thermometer should register 165°F.
Meanwhile, add the couscous to the pot of boiling water and cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the currants and a drizzle of olive oil; stir to combine.
Meanwhile, wash and dry the fresh produce. Cut the zucchini into 1/4-inch rounds. Snap off the tough, woody stem ends of the asparagus; cut on an angle into 2-inch pieces (keeping the pointed tips intact). Halve, peel, and thinly slice the onion. Halve the tomatoes; place in a bowl. Season with salt and pepper. Cut off the stems of the bell peppers; halve lengthwise. Remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions. Cut out the core of the cabbage; thinly slice the leaves. In a large bowl, combine the sliced cabbage and cilantro sauce; season with salt and pepper. Stir to thoroughly coat. Cut off the stems of the poblano peppers; halve lengthwise. Remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.
Transfer the zucchini rounds to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 9 to 11 minutes, or until tender when pierced with a fork. Remove from the oven, then evenly top with the cotija.
Meanwhile, rinse and wipe out the pan used to cook the pork. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the asparagus pieces and sliced onion. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Transfer to the pot of cooked couscous; add the seasoned tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced bell peppers and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Turn off the heat; stir in the sliced scallions.
Combine the lemon purée and yogurt. Season with salt and pepper.
Combine sour cream and tomatillo-poblano sauce. Taste, then season with salt and pepper if desired.
Combine the guacamole, mayonnaise, and 1 teaspoon of water. Season with salt and pepper.
Combine the tzatziki and as much of the harissa paste as you’d like, depending on how spicy you’d like the sauce to be. Taste, then season with salt and pepper if desired.
Makes 2 servings:
For each serving, in a container combine:
• 1/4 finished couscous
• 1 dukkah pork chop
Transfer the lemon yogurt to 2 small containers.
Makes 2 servings:
For each serving, in a container combine:
• 1/4 cooked peppers
• 1/4 finished zucchini
• 1 Mexican pork chop
Transfer 1/2 dressed cabbage to 2 separate containers.
Transfer the tomatillo sour cream to 2 small containers.
Makes 2 servings:
For each serving, in a container combine:
• 1/4 cooked peppers
• 1/4 finished zucchini
• 1 guajillo chicken breast
Transfer the remaining dressed cabbage to 2 separate containers.
Transfer the creamy guacamole to 2 small containers.
Makes 2 servings:
For each serving, in a container combine:
• 1/4 finished couscous
• 1 za’atar chicken breast
Transfer the harissa tzatziki to 2 small containers.
Makes 2 servings:
Heat the finished pork and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon yogurt and almonds.
Makes 2 servings:
Roughly chop the jalapeño pepper. Thoroughly wash your hands after handling. Wrap the tortillas in a damp paper towel; microwave 30 seconds to 1 minute, or until heated through. Heat the finished pork, peppers, and zucchini in the microwave 1 to 2 minutes, or until heated through. Fill the tortillas with the pork, peppers, and dressed cabbage. Serve the finished zucchini on the side. Garnish each serving with the tomatillo sour cream and as much of the chopped jalapeño pepper as you’d like.
Makes 2 servings:
Roughly chop the pepitas. Wrap the tortillas in a damp paper towel and microwave 30 seconds to 1 minute, or until heated through. Heat the finished chicken, peppers, and zucchini in the microwave 1 to 2 minutes, or until heated through. Fill the tortillas with the chicken, peppers, and dressed cabbage. Serve the finished zucchini on the side. Garnish each serving with the creamy guacamole, chopped pepitas, and sweety drop peppers.
Makes 2 servings:
Using your hands, crumble half the feta (you will have extra). Heat the finished chicken and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa tzatziki and crumbled feta.
Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Pat the pork dry with paper towels. Season 2 pork chops on both sides with salt, pepper, and enough of the Mexican spice blend to coat. Season the remaining pork chops on both sides with salt, pepper, and enough of the dukkah to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. When cool enough to handle, slice crosswise.
*An instant-read thermometer should register 145°F.
Meanwhile, line two sheet pans with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and enough of the za’atar to coat. Season the remaining chicken breasts on both sides with salt and pepper; place in a bowl. Add the guajillo chile sauce. Turn to coat. Transfer to one sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer the roasted chicken to a cutting board. When cool enough to handle, slice crosswise.
*An instant-read thermometer should register 165°F.
Meanwhile, add the couscous to the pot of boiling water and cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the currants and a drizzle of olive oil; stir to combine.
Meanwhile, wash and dry the fresh produce. Cut the zucchini into 1/4-inch rounds. Snap off the tough, woody stem ends of the asparagus; cut on an angle into 2-inch pieces (keeping the pointed tips intact). Halve, peel, and thinly slice the onion. Halve the tomatoes; place in a bowl. Season with salt and pepper. Cut off the stems of the bell peppers; halve lengthwise. Remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions. Cut out the core of the cabbage; thinly slice the leaves. In a large bowl, combine the sliced cabbage and cilantro sauce; season with salt and pepper. Stir to thoroughly coat. Cut off the stems of the poblano peppers; halve lengthwise. Remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.
Transfer the zucchini rounds to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 9 to 11 minutes, or until tender when pierced with a fork. Remove from the oven, then evenly top with the cotija.
Meanwhile, rinse and wipe out the pan used to cook the pork. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the asparagus pieces and sliced onion. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. Transfer to the pot of cooked couscous; add the seasoned tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced bell peppers and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Turn off the heat; stir in the sliced scallions.
Combine the lemon purée and yogurt. Season with salt and pepper.
Combine sour cream and tomatillo-poblano sauce. Taste, then season with salt and pepper if desired.
Combine the guacamole, mayonnaise, and 1 teaspoon of water. Season with salt and pepper.
Combine the tzatziki and as much of the harissa paste as you’d like, depending on how spicy you’d like the sauce to be. Taste, then season with salt and pepper if desired.
Makes 2 servings:
For each serving, in a container combine:
• 1/4 finished couscous
• 1 dukkah pork chop
Transfer the lemon yogurt to 2 small containers.
Makes 2 servings:
For each serving, in a container combine:
• 1/4 cooked peppers
• 1/4 finished zucchini
• 1 Mexican pork chop
Transfer 1/2 dressed cabbage to 2 separate containers.
Transfer the tomatillo sour cream to 2 small containers.
Makes 2 servings:
For each serving, in a container combine:
• 1/4 cooked peppers
• 1/4 finished zucchini
• 1 guajillo chicken breast
Transfer the remaining dressed cabbage to 2 separate containers.
Transfer the creamy guacamole to 2 small containers.
Makes 2 servings:
For each serving, in a container combine:
• 1/4 finished couscous
• 1 za’atar chicken breast
Transfer the harissa tzatziki to 2 small containers.
Makes 2 servings:
Heat the finished pork and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the lemon yogurt and almonds.
Makes 2 servings:
Roughly chop the jalapeño pepper. Thoroughly wash your hands after handling. Wrap the tortillas in a damp paper towel; microwave 30 seconds to 1 minute, or until heated through. Heat the finished pork, peppers, and zucchini in the microwave 1 to 2 minutes, or until heated through. Fill the tortillas with the pork, peppers, and dressed cabbage. Serve the finished zucchini on the side. Garnish each serving with the tomatillo sour cream and as much of the chopped jalapeño pepper as you’d like.
Makes 2 servings:
Roughly chop the pepitas. Wrap the tortillas in a damp paper towel and microwave 30 seconds to 1 minute, or until heated through. Heat the finished chicken, peppers, and zucchini in the microwave 1 to 2 minutes, or until heated through. Fill the tortillas with the chicken, peppers, and dressed cabbage. Serve the finished zucchini on the side. Garnish each serving with the creamy guacamole, chopped pepitas, and sweety drop peppers.
Makes 2 servings:
Using your hands, crumble half the feta (you will have extra). Heat the finished chicken and couscous in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the harissa tzatziki and crumbled feta.
Tips from Home Chefs