L’Artisan: Pork Chops & Spicy Jalapeño-Watermelon Radish Salsa
over Zesty Sour Cream with Roasted Cotija Broccolini
Cooking time
25 minutes
Servings
0
Calories
1040 /serving
Say it loud and say it proud with this stunning salsa! It’s bright, bold and cheerful thanks to the pink hue of watermelon radish, spicy-hot jalapeño, garlic and fresh cilantro, bound together by lime juice and oil. It nicely offsets the luxurious meatiness of bone-in pork chops, pan-browned to juiciness. Leave space for elegant lengths of broccolini roasted with salty Cotija cheese and fragrant garlic rice on plates swooshed with lime-zested sour cream to set the scene for refined Mexican cuisine.
We will send you:
- 18oz Bone-in Nagano pork chops (raised by Canadian farmers)
- 2 Garlic cloves
- 1 Bunch of cilantro
- 1 Lime
- 1 Watermelon radish
- 1 Bunch of broccolini
- 160g White rice
- 60g Cotija cheese (contains lipase)
- 43ml Sour cream
- 1 Jalapeño pepper
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Medium pot
Large pan
Zester
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
42 g
Saturated Fat
14 g
Sodium
1210 mg
Total Carb
94 g
Sugars
10 g
Protein
77 g
Fibre
12 g
Preparation
Cook the rice
Preheat the oven to 450°F. Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the bottom inch of the broccolini stems (halve lengthwise if large). Peel and quarter the watermelon radish; thinly slice. Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems. Zest and juice the lime. Halve and core the jalapeño lengthwise; finely chop. In a small bowl, combine the sour cream, lime zest, a pinch of the spices and S&P.
Roast the broccolini
On a lined sheet pan, toss the broccolini with a drizzle of oil, ⅓ of the remaining spices and S&P. Roast, 7 to 9 min., until partially cooked. Remove from the oven, flip and sprinkle with ½ the cheese. Roast, 7 to 9 min., until tender.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the pork* and cook, partially covered, 4 to 6 min. per side, until browned and cooked through.
Make the salsa
Meanwhile, in a medium bowl, combine the lime juice, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P. Add the watermelon radish, chopped cilantro and jalapeño (add ½ for medium spicy); stir well.
Plate your dish
Divide the zesty sour cream between your plates and spread out in a circular motion. Top with the rice, pork, broccolini and salsa. Garnish with the remaining cheese and cilantro. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
