Blackened Pork Chops
with Crisp Spring Salad & Sweet Onion-Lime Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
500 /serving
Turn kitchen time into play time with this carefree, carb-free recipe. You'll love how the chops’ smoky Cajun spices contrast with a robust mix of edamame, salad greens and radishes. It’s freshened with cilantro and a vinaigrette of caramelized onions and lime.
We will send you:
- 2 Pork chops
- 100g Radishes
- 1 Lime
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 14g Cilantro
- 25g Caramelized onions
- 150g Edamame (or green peas)
- 8g Smoky Cajun spices (smoked paprika, mustard, onion powder, garlic powder, oregano, thyme, kosher salt)
Contains: Mustard • Soy
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Whisk
Total Fat
29 g
Saturated Fat
5 g
Sodium
290 mg
Total Carb
18 g
Sugars
6 g
Protein
45 g
Fibre
8 g
Preparation
Cook the pork
- Pat the pork dry; rub with a drizzle of oil, the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, thinly slice the radishes.
- Pick the cilantro leaves off the stems.
- Juice the lime.
Warm the edamame
- In a medium bowl, combine the edamame and 1 tbsp water (double for 4 portions).
- Cover tightly with plastic wrap. Microwave, 1 to 2 min., until warmed through.
- Drain if necessary and return to the bowl.
- Add a drizzle of oil and S&P; stir well.
Make the salad
- In a large bowl, whisk the lime juice, onions, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens, radishes, edamame and cilantro; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
