with Warm Confetti Salad
This warm pork and salad combo is sure to have tummies rumbling. This dish is an explosion of confetti-like colour and flavour we’re sure you’ll find dinner table-worthy. Buen provecho!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Sweet Potato, cubes
Not included in your delivery
Preheat the oven to 450°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!
Bake the sweet potatoes: Wash and dry all produce. Toss the sweet potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.
Drain and rinse the beans. Cut the tomato into 1/2-inch cubes. Mince or grate the garlic. Zest, then juice the lime. Finely chop the cilantro.
Cook the veggies: Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onion. Cook until the onion softens, 3-4 min. Add the corn, beans, tomatoes, 1 tbsp spice blend (double for 4 people) and as much cayenne as you like. Cook, stirring occasionally, until warmed through, 2-3 min. Transfer to a large bowl and cover to keep warm.
Cook the pork chops: Season the pork with the garlic, remaining spice blend, salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then the pork. Cook until golden-brown and cooked to desired doneness, 4-5 min per side. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)
Assemble confetti salad: Meanwhile, add the lime zest, 1 tbsp lime juice and a drizzle of oil into the veggies. Taste and add more lime juice, 1 tsp at a time, if you want it more tangy. Season with salt and pepper.
Finish and serve: Divide the pork and confetti salad between plates. Sprinkle with cilantro and enjoy!