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Fajita-Spiced Pork Chops
Fajita-Spiced Pork Chops

Fajita-Spiced Pork Chops

with Zesty Black Bean Salad & Potato Wedges

Recipe Development Team
Recipe Development TeamPublished on March 10, 2025

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.

Tags:
Protein Smart
Fiber Smart
Allergens:
Milk

The quantities provided above are averages only.

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

Total Time25 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

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

/ per serving
Calories770 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate74 g
Sugar8 g
Dietary Fiber13 g
Protein41 g
Cholesterol105 mg
Sodium1370 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

Baking Sheet
Strainer
Large Bowl
Paper Towel
Large Pan

Instructions

Start Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges.

Roast Potatoes
2

• 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.

Finish Prep & Make Salad
3

• Meanwhile, core and dice bell pepper into 1⁄2-inch pieces. Dice tomato into 1⁄2-inch pieces. Trim and thinly slice scallions. Drain and rinse beans. Quarter lime. • In a large bowl, toss together bell pepper, tomato, scallions, beans, 1 TBSP olive oil, 1⁄2 tsp Fajita Spice Blend (you’ll use more later), 1 tsp salt, juice from three lime wedges, and pepper until well combined (for 4 servings, use 2 TBSP olive oil, 1 tsp Fajita Spice Blend, 2 tsp salt, and juice from six lime wedges). Refrigerate until ready to serve.

Start Pork
4

• 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. (Be sure to measure the Fajita Spice Blend— we sent more!) • 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.

Finish Pork
5

• Add 1 TBSP butter (2 TBSP butter for 4 servings) 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.

Serve
6

• 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°.

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