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Cuban Spice-Rubbed Pork

Cuban Spice-Rubbed Pork

with Roasted Potato Wedges and Rainbow Slaw

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Eating the rainbow isn’t just eating food that looks nice - it’s also nature’s way of telling you that you’re getting all the vital nutrients your body needs to thrive! Of course, this rainbow slaw also tastes great when paired with pork chops.

Allergens:Egg/OeufMustard/MoutardeSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

340 g

Yukon Potato

3 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

227 g

Carrot-Purple Cabbage Slaw

1 tbsp

Cuban Spice Blend

½ tsp

Cayenne Pepper

Not included in your delivery

1 tsp

Sugar*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2427 kJ
Calories580 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate46 g
Sugar10 g
Dietary Fiber7 g
Protein41 g
Cholesterol88 mg
Sodium723 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Bowl
Whisk
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!

2

Wash and dry all produce. Cut the potatoes into 1/2-inch wedges. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until golden-brown, 25-28 min.

3

Meanwhile, in a medium bowl, whisk together the mayonnaise and vinegar. Stir in the coleslaw and sugar. Season with salt and pepper. Set aside.

4

In another medium bowl, rub the pork with the spice blend and as much cayenne as you like. Season with salt and pepper.

5

Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the pork. Sear until the bottom of the pork is golden-brown, 4-5 min. Reduce the heat to medium-low. Flip the pork over. Cover and cook until the pork is golden-brown and cooked through, 4-5 min. (TIP: Cook to a minimum internal temperature of 160°F.)

6

Thinly slice the pork. Serve with roasted potatoes and slaw on the side.