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Fajita-Spiced Pork Chop Bulgur Bowls

Fajita-Spiced Pork Chop Bulgur Bowls

with Tomato, Pickled Jalapeño & Creamy Salsa Verde

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We love to end a day with a hearty meal that balances delicious flavors and enticing textures all in one satisfying bowl. You’ll top a base of scallion, tomato, and jalapeño-studded bulgur wheat with juicy fajita-spiced pork chops, and drizzle it all with homemade creamy salsa verde. Finish with a sprinkle of crisp sliced scallions and tangy pickled jalapeño, then curl up in your fave spot and prepare to be bowled over!

Tags:NewCalorie SmartCarb SmartSpicy
Allergens:WheatEggsMilk

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

Garlic

2 unit

Scallions

1 unit

Jalapeño

1 unit

Lime

1 unit

Roma Tomato

1 tablespoon

Fajita Spice Blend

½ cup

Bulgur Wheat

(ContainsWheat)

1 unit

Chicken Stock Concentrate

10 ounce

Pork Chops

2 tablespoon

Mayonnaise

(ContainsEggs)

1.5 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Cooking Oil

Kosher Salt

Pepper

¼ teaspoon

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories580 kcal
Fat30 g
Saturated Fat8 g
Carbohydrate47 g
Sugar5 g
Dietary Fiber8 g
Protein33 g
Cholesterol110 mg
Sodium720 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
Zester
Small Bowl
Small pot
Plastic Wrap
Paper Towel
Large Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Wash and dry produce. • Peel and mince or grate garlic; reserve a pinch in a small bowl (you’ll use it in Step 5). Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds (removing ribs and seeds for less heat); mince a few rounds until you have 1 tsp (2 tsp for 4 servings). Zest and quarter lime. Dice tomato into ½-inch pieces.

2

• Heat a drizzle of oil in a small pot over medium heat. Add scallion whites, remaining garlic, and ½ tsp Fajita Spice Blend (1 tsp for 4 servings). Cook, stirring, until softened and fragrant, 2-3 minutes. • Add bulgur, stock concentrate, 1 cup water (2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water is absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to serve.

3

• In a second small microwave-safe bowl, combine sliced jalapeño, juice from half the lime (whole lime for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle, stirring occasionally.

4

• Pat pork* dry with paper towels. Season all over with remaining Fajita Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Transfer to a cutting board to rest.

5

• To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice (two squeezes for 4 servings), a big pinch of lime zest, and a pinch of minced jalapeño to taste. (TIP: If you like some zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

6

• Fluff bulgur with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper. • Thinly slice pork crosswise. • Divide bulgur between shallow bowls; top with pork. Squeeze juice from remaining lime over pork. Drizzle everything with creamy salsa verde; garnish with remaining scallion greens and as much pickled jalapeño (draining first) as you like. Serve.

Pork is fully cooked when internal temperature reaches 145°.