Tex-Mex Pork with Pineapple Salsa
with Zesty Lime Rice & Smoky Red Pepper Crema
We can never get enough of sweet and savory combos for dinner, which is why we’re head-over-heels for this Tex-Mex flavored dish with a tropical twist. Pork chops get a rub of Southwest spices, then get seared until juicy. The pineapple actually makes not one, but two appearances: The juice is simmered with 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.
Ingredients
¾ cup
Jasmine Rice
2 unit
Scallions
¼ ounce
Cilantro
1 unit
Lime
4 ounce
Pineapple
1 unit
Tex-Mex Paste
10 ounce
Pork Chops
1 tablespoon
Southwest Spice Blend
2 tablespoon
Smoky Red Pepper Crema
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • In a small pot, combine rice, 11⁄4 cups water (21⁄4 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 pineapple over a small bowl, reserving juice; roughly chop. Zest and quarter lime. Roughly chop cilantro. Trim and thinly slice scallions. • To bowl with pineapple 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 pineapple, 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 Blend (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 paste 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; garnish with pineapple salsa and smoky red pepper crema. Serve with any remaining lime wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
