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.
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
Salt
Pepper
Cooking Oil
Olive Oil
Butter
(Contains: Milk)
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-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 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.
• 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.
• 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.
• 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°.