Quick Tex-Mex Pork Chops
with Warm White Bean Salad & Lime Crema
Cooking time
15 minutes
Servings
2/4
Calories
490 /serving
Winter means warm salads, preferably loaded with proteins to protect against the cold weather. This carb-conscious sauté is lined with hearty white beans, kale and tomato, deeply flavourful with roasted garlic. Mexican crema works its magic for a masterful 15-minute meal.
We will send you:
- 2 Pork chops
- 120g Chopped kale
- 1 Tomato
- 398ml White kidney beans (canned)
- 15g Minced roasted garlic
- 30ml Crema
- 4g Tex-Mex Mood spices (paprika, salt, oregano, canola oil, celery seeds, garlic, onion, black pepper, Cayenne pepper, cellulose fiber, cumin, bay leaves, hickory smoke flavour)
- 15ml Lime juice
Contains: Milk • Sulphites
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
15 g
Saturated Fat
5 g
Sodium
700 mg
Total Carb
43 g
Sugars
6 g
Protein
51 g
Fibre
16 g
Preparation
Cook the pork
- Pat the pork dry; rub with the spices, a drizzle of oil 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, medium-dice the tomato.
- Drain and rinse the kidney beans.
Make the warm salad
- In a large pan, heat a drizzle of oil on medium-high.
- Add the tomato and ½ the garlic. Sauté, 30 sec. to 1 min., until coated.
- Add the kale and 2 tbsp water (double for 4 portions). Sauté, 2 to 3 min., until almost wilted.
- Add the kidney beans and sauté, 1 to 2 min., until warmed through.
Make the lime crema & serve
- In a small bowl, combine the crema, lime juice, remaining garlic and S&P.
- Divide the warm salad between your plates.
- Top with the pork.
- Drizzle with the lime crema. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
