Fajita-Spiced Pork Chops
with Zesty Black Bean Salad & Potato Wedges
Bold Tex-Mex flavors pump up tender pork chops with a smoky, slightly spicy kick. You'll whip up crispy roasted potato wedges and a zesty black bean salad with bell pepper, tomato, and scallions to complete this colorful meal that's packed with flavor and ready on the table in a speedy 20 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Tomato
1 unit
Lime
1 unit
Black Beans
1 tablespoon
Fajita Spice Blend
10 ounce
Pork Chops
1 unit
Green Bell Pepper
2 unit
Scallions
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges.
• Toss potatoes on a baking sheet with a large drizzle of oil, a pinch of salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, core and dice bell pepper into ½-inch pieces. Dice tomato into ½-inch pieces. Trim and thinly slice scallions. Drain and rinse beans. Quarter lime. • In a large bowl, toss together bell pepper, tomato, scallions, beans, juice from three lime wedges, 1 TBSP olive oil, ½ tsp Fajita Spice Blend (you'll use more later), 1 tsp salt, and pepper (for 4 servings, use juice from six lime wedges, 2 TBSP olive oil, 1 tsp Fajita Spice Blend, and 2 tsp salt) until well combined. Refrigerate until ready to serve.
• Pat pork* dry with paper towels and season all over with 2 tsp Fajita Spice Blend (4 tsp for 4 servings), a pinch of 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. Turn off heat.
• Add 1 TBSP butter (2 TBSP butter for 4) to pan with pork; baste pork with melted butter until thoroughly coated. Transfer pork to a cutting board to rest at least 3 minutes. TIP: You can start plating the potatoes and salad while the pork rests.
• Slice pork crosswise. Divide pork, potato wedges, and salad between plates in separate sections. Drizzle any remaining butter from pan over pork. Serve.
Pork is fully cooked when internal temperature reaches 145°.
