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Pork and Corn Salsa Dinner

Pork and Corn Salsa Dinner

With a Cheesy Burrito for Lunch

Dinner 2 Lunch™
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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.

Allergens:MilkWheat

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

½ cup

Jasmine Rice

13.4 ounce

Corn

1 unit

Bell Pepper

1 unit

Red Onion

2 unit

Roma Tomato

2 unit

Lime

¼ ounce

Cilantro

6 tablespoon

Sour Cream

(ContainsMilk)

24 ounce

Pork Chops

1 tablespoon

Smoky Mexican Seasoning

2 unit

Flour Tortillas

(ContainsWheat)

½ cup

Mexican Cheese Blend

(ContainsMilk)

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

4 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Strainer
Large Bowl
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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).

5

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.

6

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.