Quick Blackened Pork Chops
with Crisp Spring Cilantro Salad
Cooking time
15 minutes
Servings
2/4
Calories
580 /serving
Turn kitchen time into play time with this carefree, carb-smart recipe. You'll love how smoky Cajun spices contrast with a robust salad of edamame, radishes and curly leaf lettuce. It’s brightened with cilantro and an ultra-luxurious whipped balsamic vinaigrette.
We will send you:
- 2 Pork chops
- 100g Radishes
- 14g Cilantro
- 1 Head of curly leaf lettuce
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 150g Edamame (or green peas)
- 8g Smoky Cajun spices (smoked paprika, mustard, onion powder, garlic powder, oregano, thyme, kosher salt)
Contains: Mustard • Soy • Sulphites
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Whisk
Total Fat
35 g
Saturated Fat
5 g
Sodium
410 mg
Total Carb
21 g
Sugars
7 g
Protein
46 g
Fibre
7 g
Preparation
Cook the pork
- Pat the pork dry; rub with a drizzle of oil, the 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.
- Transfer to a cutting board and let rest before slicing.
Warm the edamame
- Meanwhile, in a medium bowl, combine the edamame and 1 tbsp water (double for 4 portions).
- Cover tightly with plastic wrap and poke a few small holes.
- Microwave, 1 to 2 min., until warmed through.
- Drain if necessary and return to the bowl.
- Add a drizzle of oil and S&P; stir well.
Make the salad
- Thinly slice the radishes.
- Separate the lettuce leaves; tear the leaves.
- Pick the cilantro leaves off the stems.
- In a large bowl, whisk the vinaigrette, 1 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, radishes, edamame and cilantro; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the pork. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
