Mojo-Inspired Pork Chops
with Cilantro-Citrus Sauce- Mustard
- Milk
- Gluten
- Fish
- Sesame
- Egg
- Crustaceans
- Milk
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
This pork chop bowl is inspired by the bright flavours of Cuba. Orange, lime, cilantro and jalapeño play double-duty in a zesty drizzly sauce and as a flavourful marinade. Got a couple of hours before you want to eat dinner? Marinate the pork to soak up extra flavour. Ingredients: Pork chop • Sweet bell pepper • Basmati rice • Yellow onion • Clementine • Limes • Jalapeno pepper • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Cilantro • Garlic.
Ingredients
340 g
Pork Chops, boneless
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Clementine
1 unit(s)
Lime
1 unit(s)
Jalapeño
2 unit(s)
Garlic, cloves
7 g
Cilantro
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt.
- Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice to boiling water. Stir, then reduce heat to low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then mince or grate garlic.
- Zest, then juice clementine.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- To a medium bowl, add clementine zest, garlic, half the Tex-Mex paste, half the cilantro and 1/2 tbsp (1 tbsp) oil, then combine.
- Pat pork dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil and pork. Pan-fry pork for 1-2 min per side, until golden.
- To an unlined baking sheet, transfer pork. Spread clementine mixture over tops of pork.
- Roast in the middle of the oven for 8-10 min, until cooked through.**
- When pork is done, transfer to a clean cutting board. Cover loosely with foil. Set aside for 3-5 min to rest.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then thinly slice onion. Finely chop a quarter of the onions.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then sliced onions and peppers. Cook for 4-5 min, stirring often, until tender-crisp.
- Transfer to a plate. Cover to keep warm.
- Reheat the same pan over medium, then add 1/2 tbsp (1 tbsp) oil, chopped onions and as many jalapeños as you'd like. Season with salt and pepper. Cook for 2-3 min, until softened.
- Reduce heat to medium-low, then add clementine juice, 2 tsp (4 tsp) lime juice, remaining Tex-Mex paste, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (4 tbsp) water. Simmer for 2-3 min, until sauce reduces slightly.
- Remove from heat, then add 1 tbsp (2 tbsp) butter. Swirl the pan until butter melts.
- Thinly slice pork.
- Stir any pork resting juices into sauce. Season with salt and pepper, if you like.
- Fluff rice with a fork. Stir in lime zest.
- Divide rice between bowls.
- Top with pork and veggies, then drizzle sauce over top.
- Sprinkle with remaining cilantro and as many remaining jalapeños as you'd like.
- Squeeze a lime wedge over top, if you like.
