Carb-Wise: Speedy, Spicy Mexican-Inspired Pork Chops
with Spiced Broccoli & Salsa Verde-Cilantro Slaw
Cooking time
10 minutes
Servings
2/4
Calories
360 /serving
Vámonos! We’re departing for Mexico in a mere 10 minutes, so let’s get cooking! Boneless pork chops pop into a hot pan with ancho chilies, dried peppers and sesame seeds for company. Florets of broccoli sauté as those spices sink in for a tender-crisp green finish. The quick slaw is a quick draw: pre-shredded cabbage, fresh cilantro and lime juice are soon doing a little dance with sharp and spicy salsa verde.
We will send you:
- 2 Pork chops
- 150g Shredded cabbage
- 300g Broccoli florets
- 1 Bunch of cilantro
- 1 Lime
- 45ml Salsa verde
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
4 g
Sodium
590 mg
Total Carb
22 g
Sugars
8 g
Protein
40 g
Fibre
7 g
Preparation
Sauté the broccoli
In a large pan, heat a drizzle of oil on medium-high. Add the broccoli (halve if large) and sauté, 5 to 7 min., until beginning to brown. Add ½ the spices and 2 tbsp water (double for 4 portions). Sauté, 2 to 3 min., until the water has evaporated and the broccoli is tender; season with S&P.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
Make the slaw
Meanwhile, roughly chop the cilantro leaves and stems. Halve the lime; juice ½ and quarter the remaining ½. In a medium bowl, combine the cabbage, lime juice, ½ the cilantro, 1 tbsp of the salsa verde (double for 4 portions), a drizzle of oil and S&P.
Plate your dish
Divide the broccoli, pork and slaw between your plates. Spoon the remaining salsa verde over the pork. Garnish with the lime wedges and remaining cilantro. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
