Bone-In Pork Chops and Stuffed Pupusa-Inspired Flatbreads

Name: Bone-In Pork Chops and Stuffed Pupusa-Inspired Flatbreads with Curtido-Style Slaw
Total time: 50 min
Yield: 2
Cuisine: Latin
Ingredients: 2 unit(s) Pork Chops, bone-in; ¾ cup All-Purpose Flour; ¼ cup Cornmeal; ¾ cup Mozzarella Cheese, shredded; 113 g Red Cabbage, shredded; 56 g Carrot, julienned; 1 unit(s) Shallot; 1 unit(s) Jalapeño; 7 g Cilantro; 2 tbsp Red Wine Vinegar; 4 tbsp Chipotle Sauce; 8 g Enchilada Spice Blend; 2 tbsp Butter*; 2 tbsp Oil*; ½ tbsp Sugar*; ⅖ tsp Salt*; 0.13 tsp Pepper*

with Curtido-Style Slaw

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Pupusas are traditionally made with pre-cooked corn flour, similar to masa harina. Here, we are combining all-purpose flour and golden cornmeal to form a smooth, easy-to-work-with dough. Stuff each ball of dough with melty mozzarella cheese and cook until golden on both sides.

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: Seasoned pork chop (pork, water, sea salt, cane sugar, pork stock, rosemary extract) • Red cabbage • All-purpose flour (wheat) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Carrots • Shallot • Cornmeal (degermed yellow cornmeal) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Jalapeno pepper • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.

Tags:

New

•Spicy

Allergens:

Wheat

•Milk

•Sulphites

•Egg

•Mustard

•Soy

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time50 minutes

Cooking Time12 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Pork Chops, bone-in

¾ cup

All-Purpose Flour

(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

¼ cup

Cornmeal

(May contain traces of: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

113 g

Red Cabbage, shredded

56 g

Carrot, julienned

1 unit(s)

Shallot

1 unit(s)

Jalapeño

7 g

Cilantro

2 tbsp

Red Wine Vinegar

(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

4 tbsp

Chipotle Sauce

(Contains: Egg, Milk, Mustard, Soy May contain traces of: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

8 g

Enchilada Spice Blend

(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

Not included in your delivery

2 tbsp

Butter*

(Contains: Milk)

2 tbsp

Oil*

½ tbsp

Sugar*

⅖ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories1120 kcal

Fat62 g

Saturated Fat20 g

Carbohydrate78 g

Sugar18 g

Dietary Fiber6 g

Protein60 g

Cholesterol180 mg

Sodium1670 mg

Trans Fat2 g

Potassium1200 mg

Calcium450 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Measuring Spoons

•Measuring Cups

•Medium Pot

•Baking Sheet

•Large Non-Stick Pan

•Aluminum Foil

Cooking Steps

PDF

Before starting, preheat oven to 425°F. Wash and dry all produce.
To a large bowl, measure and add 3/4 cup (1 1/2 cups) flour. Add cornmeal and 1/4 tsp (1/2 tsp) salt, then combine.
Cut 2 tbsp (1/4 cup) cold butter into small cubes. Add to bowl, then use your fingers to pinch butter into flour until sandy in texture.
Add 1/4 cup (1/2 cup) water. Use a fork to stir until no dry pockets remain.
On a clean surface, knead for 1 min until dough forms into a ball. Invert the bowl over dough to cover and let rest, 15 min.

Meanwhile, peel, then thinly slice shallots into rounds. Separate rounds into rings.
Chop cilantro.
Halve jalapeño lengthwise, then if you like, remove seeds for less heat. Thinly slice jalapeño into half-moons. (TIP: We suggest using gloves when prepping jalapeños!)

To a medium pot, add vinegar, 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) sugar. Season with salt.
Bring to a simmer over medium-high. Cook 1-2 min, stirring often, until sugar dissolves.
Remove from heat. Add cabbage, carrots, as many shallots as you like and as many jalapeños as you like.
Set aside to cool, stirring occasionally.

Heat a large non-stick pan over medium-high.
While the pan heats, pat pork dry with paper towels. Season with salt, pepper and Enchilada Spice Blend.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork chops. Sear for 1-2 min a side, until golden.
Remove from heat, then transfer pork to an unlined baking sheet.
Roast in the middle of the oven for 8-12 min, until cooked through.**
Transfer pork to a clean cutting board. Cover loosely with foil. Set aside for 3-5 min, to rest.

Carefully rinse and wipe the same pan (from step 4) clean. Reheat over medium.
Once dough has rested, cut into 4 (8) equal pieces.
Lightly coat dough, work surface, hands and rolling pin with oil.
Working with one piece of dough at a time, roll each piece into a 4-inch-wide circle.
Divide mozzarella between centres of each piece of dough. Bring edges of dough over mozzarella to form a ball, pressing to seal.
Flatten or roll each ball into a 4-inch-wide circle.

When the pan is hot, reduce heat to medium-low, then add pupusas to pan. Cook for 3-5 min per side, until golden and puffed. (NOTE: For 4 servings, cook pupusas in batches.) Transfer to a plate.
Stir half the cilantro into slaw.
Thinly slice pork chops.
Divide pork chops, pupusas and slaw between plates.
Drizzle any pork resting juices over top, then sprinkle with remaining cilantro.
Serve chipotle sauce alongside.