Quick One-Pan Pork Chop Tacos
with Spiced Sour Cream & Crisp Radish-Onion Pickles
Cooking time
10 minutes
Servings
2/4
Calories
570 /serving
Chop chop and let’s hop to it. Boneless pork chops are the basis for a taco night that takes shape on a tight clock (a mere 10 minutes of cooking time). Unleash a sesame- and ancho-fuelled spice mix, fittingly called America Latina, on the pork that sears next to thinly sliced green pepper. Radishes and onions in a honey-vinegar brine are the quickest of pickles, destined to drop on warm tortillas graced with spiced sour cream and fresh lime.
We will send you:
- 2 Pork chops
- 200g Radishes
- 50g Sliced red onions
- 1 Lime
- 1 Green pepper
- 60ml Rice vinegar
- 7g Honey
- 43ml Sour cream
- 6 Wheat flour tortillas
- 6g 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: Milk, Sesame, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Microwave
Total Fat
17 g
Saturated Fat
7 g
Sodium
1660 mg
Total Carb
65 g
Sugars
20 g
Protein
43 g
Fibre
6 g
Preparation
Cook the pork & green pepper
Core and thinly slice the green pepper lengthwise. Pat the pork dry with paper towel; season with ⅔ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the pork* and green pepper. Cook, flipping the pork and stirring the green pepper halfway, 6 to 9 min., until browned and cooked through. Transfer the pork to a cutting board and let rest for 2 min. before slicing against the grain.
Make the quick pickles
Meanwhile, halve the radishes lengthwise; thinly slice crosswise. In a small bowl, combine the honey, vinegar, 2 tbsp water (double for 4 portions) and S&P. Add the radishes and onions; stir well.
Make the spiced sour cream
In a second small bowl, combine the sour cream, 1 tsp water (double for 4 portions) and the remaining spices.
Warm the tortillas
Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
Finish & serve
Quarter the lime. Divide the tortillas between your plates. Spread with the spiced sour cream. Top with the pork, green pepper and quick pickles. Garnish with the lime wedges. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
