Pork and Corn Salsa Dinner
With a Cheesy Burrito for Lunch
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For the first meal in this 2-in-1 recipe, you’ll slice and sear your way to a pork chop supper with rice and a vibrant corn tomato salsa. The next day, it becomes a fully loaded burrito wrapped in a flour tortilla. *The nutrition facts panel represents the nutrient values for the Pork and Corn Salsa Dinner. The Lunch Burrito information is as follows: Calories: 610, Fat: 25 g, Saturated Fat: 13 g, Carbohydrate: 45 g, Sugar: 5 g, Fiber: 3 g, Protein: 50 g, Cholesterol: 135 mg, Sodium: 820 mg.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
½ cup
Jasmine Rice
13.4 ounce
Corn
1 unit
Bell Pepper
1 unit
Red Onion
2 unit
Roma Tomato
2 unit
Lime
¼ ounce
Cilantro
6 tablespoon
Sour Cream
(Contains Milk)
24 ounce
Pork Chops
1 tablespoon
Smoky Mexican Seasoning
2 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains Milk)
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
4 teaspoon
Vegetable Oil
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim and thinly slice scallions, separating greens and whites. Melt 1 TBSP butter in a small, lidded pot over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Pour in ¾ cup water and bring to a boil. Stir in rice, then lower heat and reduce to a simmer. Cover and cook until tender, about 15 minutes. Keep covered off heat until ready to use.
Drain and rinse corn. Halve, peel, and thinly slice onion. Finely mince a few slices until you have 3 TBSP minced onion. Core and seed bell pepper, then thinly slice. Core, seed, and dice tomatoes. Halve limes; cut one half into wedges. Chop cilantro. Heat a large drizzle of oil in a large pan over medium-high heat. Add corn and season with plenty of salt and pepper. Cook, tossing occasionally, until lightly charred, 4-6 minutes.
Meanwhile, in a large bowl, toss cilantro, minced onion, tomatoes, and juice from 2 lime halves. Toss in corn. Season with salt and pepper. In a small bowl, mix 2 TBSP sour cream (1 packet) and juice from other lime half. Season with salt and pepper. Wipe out pan, then heat a large drizzle of olive oil in it over medium-high heat. Pat pork dry with a paper towel. Season all over with salt, pepper, and Mexican seasoning.
Add pork to pan and cook to desired doneness, 4-7 minutes per side. (TIP: Lower heat if spices start to blacken.) Remove from pan and set aside to rest. Heat another large drizzle of oil in same pan over medium-high heat. Add sliced onion and bell pepper. Season with salt and pepper. Cook, tossing, until softened and starting to char, 5-7 minutes (if pan dries out, add a splash of water).
Fluff rice with a fork, then stir in half the scallion greens and 1 TBSP butter. Season with salt and pepper. Divide between two plates. Set aside two pork chops, half the veggies, and half the salsa for lunch, then divide remaining pork chops and veggies between plates. Spoon over remaining salsa. Dollop with crema and serve with lime wedges. Sprinkle with remaining scallion greens.
Cut reserved pork chops into small cubes. Spread tortillas with remaining sour cream. Top with reserved veggies, salsa, pork, and cheese. Roll up into a burrito. When ready to eat, microwave on high for 1-2 minutes until hot and cheese melts.
