Zesty Pork Chops
with Summer Corn & Red Bean Salad
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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.
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.
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 .
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.
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!
