We can never get enough of sweet and savory combos for dinner, which is why we’re head-over-heels for Mexican al pastor. Traditionally, the dish features mango-marinated pork shoulder that’s spit-roasted until caramelized and meltingly tender. For this riff on the classic, we swap in pork chops, which we rub with Southwest spices, then sear until juicy. The mango actually makes not one, but two appearances: The juice is simmered with rich spices and lime to form a tantalizing pan sauce, while the fruit is chopped and stirred into a fresh salsa. It’s all served with zesty rice and smoky red pepper crema.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
¾ cup
Jasmine Rice
2 unit
Scallions
1 unit
Lime
4 ounce
Mango
1 unit
Tex-Mex Paste
12 ounce
Pork Chops
1 tablespoon
Southwest Spice Blend
2 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
¼ ounce
Cilantro
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
• Wash and dry produce. • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, drain mango over a small bowl, reserving juice; roughly chop. Zest and quarter lime. Roughly chop cilantro. Trim and thinly slice scallions. • To bowl with mango juice, stir in Tex-Mex paste, juice from half the lime, and 2 TBSP water (3 TBSP for 4 servings).
• In a medium bowl, combine chopped mango, cilantro, scallions, and a squeeze of lime juice to taste. Season with salt and pepper.
• Pat pork* dry with paper towels and season all over with half the Southwest Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If seasoning begins to burn before pork is cooked through, reduce heat to medium. • Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wipe out pan.
• Return pan used for pork to medium- high heat. Add Tex-Mex mixture and bring to a simmer. Cook, stirring occasionally, until slightly reduced, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
• Fluff rice with a fork; stir in lime zest and season with salt and pepper. • Thinly slice pork crosswise. • Divide rice between bowls and top with pork. Drizzle pork with pan sauce, then garnish with mango salsa and smoky red pepper crema. Serve with any remaining lime wedges on the side.