Pork and Corn Salsa Dinner
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Pork and Corn Salsa Dinner

Pork and Corn Salsa Dinner

With a Cheesy Burrito for Lunch

Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For the first meal in this 2-in-1 recipe, you’ll slice and sear your way to a pork chop supper with rice and a vibrant corn tomato salsa. The next day, it becomes a fully loaded burrito wrapped in a flour tortilla. *The nutrition facts panel represents the nutrient values for the Pork and Corn Salsa Dinner. The Lunch Burrito information is as follows: Calories: 610, Fat: 25 g, Saturated Fat: 13 g, Carbohydrate: 45 g, Sugar: 5 g, Fiber: 3 g, Protein: 50 g, Cholesterol: 135 mg, Sodium: 820 mg.


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

Total Time45 minutes
Prep Time


serving amount

2 unit


½ cup

Jasmine Rice

13.4 ounce


1 unit

Bell Pepper

1 unit

Red Onion

2 unit

Roma Tomato

2 unit


¼ ounce


6 tablespoon

Sour Cream

(Contains Milk)

24 ounce

Pork Chops

1 tablespoon

Smoky Mexican Seasoning

2 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Mexican Cheese Blend

(Contains Milk)

Not included in your delivery

2 tablespoon


(Contains Milk)

4 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2092 kJ
Calories500 kcal
Fat15 g
Saturated Fat6 g
Carbohydrate51 g
Sugar4 g
Dietary Fiber4 g
Protein42 g
Cholesterol105 mg
Sodium160 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.


Small pot
Large Pan
Large Bowl
Paper Towel
Small Bowl


Cook Rice

Wash and dry all produce. Trim and thinly slice scallions, separating greens and whites. Melt 1 TBSP butter in a small, lidded pot over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Pour in ¾ cup water and bring to a boil. Stir in rice, then lower heat and reduce to a simmer. Cover and cook until tender, about 15 minutes. Keep covered off heat until ready to use.

Prep and Cook Corn

Drain and rinse corn. Halve, peel, and thinly slice onion. Finely mince a few slices until you have 3 TBSP minced onion. Core and seed bell pepper, then thinly slice. Core, seed, and dice tomatoes. Halve limes; cut one half into wedges. Chop cilantro. Heat a large drizzle of oil in a large pan over medium-high heat. Add corn and season with plenty of salt and pepper. Cook, tossing occasionally, until lightly charred, 4-6 minutes.

Make Salsa and Crema

Meanwhile, in a large bowl, toss cilantro, minced onion, tomatoes, and juice from 2 lime halves. Toss in corn. Season with salt and pepper. In a small bowl, mix 2 TBSP sour cream (1 packet) and juice from other lime half. Season with salt and pepper. Wipe out pan, then heat a large drizzle of olive oil in it over medium-high heat. Pat pork dry with a paper towel. Season all over with salt, pepper, and Mexican seasoning.

Cook Pork and Veggies

Add pork to pan and cook to desired doneness, 4-7 minutes per side. (TIP: Lower heat if spices start to blacken.) Remove from pan and set aside to rest. Heat another large drizzle of oil in same pan over medium-high heat. Add sliced onion and bell pepper. Season with salt and pepper. Cook, tossing, until softened and starting to char, 5-7 minutes (if pan dries out, add a splash of water).

Finish and Serve

Fluff rice with a fork, then stir in half the scallion greens and 1 TBSP butter. Season with salt and pepper. Divide between two plates. Set aside two pork chops, half the veggies, and half the salsa for lunch, then divide remaining pork chops and veggies between plates. Spoon over remaining salsa. Dollop with crema and serve with lime wedges. Sprinkle with remaining scallion greens.

Make Burrito

Cut reserved pork chops into small cubes. Spread tortillas with remaining sour cream. Top with reserved veggies, salsa, pork, and cheese. Roll up into a burrito. When ready to eat, microwave on high for 1-2 minutes until hot and cheese melts.