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Zesty Pork Chops

Zesty Pork Chops

with Summer Corn & Red Bean Salad

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Lime, Cajun seasoning, and a honey glaze give these pork chops serious flavor. If you can, throw the chops on the grill for swoon-worthy grill marks. This salad is great warm or cold—perfect for outdoor entertaining!

Tags:Gluten-freeSpicy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 box

Kidney Beans

1 unit

Corn on the Cob

2 clove

Garlic

1 unit

Roma Tomato

1 unit

Red Onion

1 unit

Lime

¼ ounce

Parsley

12 ounce

Boneless Pork Chops

1 tablespoon

Cajun Spice Blend

1 jar

Honey

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2288.648 kJ
Calories547 kcal
Fat12 g
Saturated Fat3 g
Carbohydrate49 g
Sugar11 g
Dietary Fiber16 g
Protein57 g
Cholesterol95 mg
Sodium273 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Zester
Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Prep the ingredients: Wash and dry all produce. If you have a grill, heat it to high. Zest, then halve the lime. Core, seed, and dice the tomato. Cut the corn kernels off the cob. Halve, peel, and finely dice half the onion. Finely chop the parsley. Mince or grate the garlic. Drain and rinse the beans.

2

In a medium bowl, combine the garlic, half the lime zest, the juice of half a lime, and the Cajun seasoning. Rub the spice mixture into the pork chops. Season generously with salt and pepper and set aside to marinate.

3

Heat a drizzle of oil in a large pan over medium- high heat. Add the corn and red onion to the pan and cook, tossing for 2-3 minutes, until softened. Season with salt and pepper. Add the beans and tomatoes to the pan and toss for 1 minute, until heated through. Season with salt and pepper. Remove from the pan and set aside in a large bowl. Stir in the remaining lime zest, remaining lime juice, and parsley .

4

Heat another drizzle of oil in the same pan over medium-high heat. Add the pork to the pan and cook for 3-4 minutes per side, or until cooked to desired doneness. TIP: You can cook the pork on the grill, too! Set aside to rest.

5

Finish and serve: Glaze each zesty pork chop with 1 teaspoon honey. Serve with the summer corn & red bean salad to the side and enjoy!