Nagano Pork Chops & Hot Watermelon Radish Salsa
with Roasted Cotija Broccolini over Zesty Sour Cream
Cooking time
25 minutes
Servings
2/4
Calories
980 /serving
Set the scene for refined Mexican cuisine with swooshes of lime-zested sour cream. The salsa is bold and cheerful thanks to pink watermelon radish, spicy-hot jalapeño and cilantro. It offsets the luxurious meatiness of bone-in chops, elegant broccolini roasted with salty Cotija, and garlic rice.
We will send you:
- 2 Bone-in Nagano pork chops (raised by Canadian farmers)
- 1 Jalapeño pepper
- 14g Cilantro
- 1 Lime
- 2 Garlic cloves
- 1 Watermelon radish
- 1 Bunch of broccolini
- 160g Basmati rice
- 60g Cotija cheese (contains lipase)
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Sulphites
You will need:
Large pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Zester
Total Fat
41 g
Saturated Fat
13 g
Sodium
1180 mg
Total Carb
81 g
Sugars
5 g
Protein
72 g
Fibre
7 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the bottom inch of the broccolini stems (halve lengthwise if large).
- Peel and quarter the watermelon radish; thinly slice.
- Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems.
- Zest and juice the lime.
- Halve and core the jalapeño lengthwise; finely chop.
- In a small bowl, combine the sour cream, lime zest, a pinch of the spices and S&P.
Roast the broccolini
- On a lined sheet pan, toss the broccolini with a drizzle of oil, ⅓ of the remaining spices and S&P.
- Roast, 7 to 9 min., until partially cooked.
- Flip and sprinkle with ½ the cheese.
- Roast, 7 to 9 min., until tender.
Cook the pork
- Meanwhile, pat the pork dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, partially covered, 4 to 6 min. per side, until browned and cooked through.
Make the salsa
- Meanwhile, in a medium bowl, combine the lime juice, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P.
- Add the watermelon radish, chopped cilantro and jalapeño (add ½ for medium spicy); stir well.
Plate your dish
- Divide the zesty sour cream between your plates and spread out in a circular motion.
- Top with the rice, pork, broccolini and salsa.
- Garnish with the remaining cheese and cilantro. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
