Pork Cutlets with Dill for Dinner
with an Adobo Pork Bowl for Lunch
- Milk
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). The night before, the pork cutlets in this 2-in-1 recipe are used to make a hearty dinner with roasted potatoes and broccoli. The next day, the meat gets a makeover for lunch in a Mexican-style pork and rice bowl with peppers and adobo spices. <enter> *The nutrient information for the Adobo Rice Bowl Lunch is as follows: Calories 690, Fat 22g, Saturated Fat 7g, Cholesterol 125 mg, Sodium 350 mg, Carbs 78 g, Fiber 5 g, Sugar 6 g, and Protein 44 g. The nutrition facts panel below represents the nutrient values for the Pork Cutlets with Dill Dinner*
Ingredients
12 ounce
Yukon Gold Potatoes
2 unit
Scallions
2 unit
Roma Tomato
2 unit
Lime
¼ ounce
Dill
¼ ounce
Cilantro
1 unit
Poblano Pepper
¾ cup
Jasmine Rice
1 tablespoon
Fry Seasoning
8 ounce
Broccoli Florets
24 ounce
Pork Cutlets
2 teaspoon
Dijon Mustard
1 unit
Chicken Stock Concentrate
6 tablespoon
Sour Cream
(Contains: Milk)
2 ounce
Adobo Sauce
Not included in your delivery
5 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Adjust rack to upper position and place a baking sheet inside oven. Preheat oven to 450 degrees. Bring 1½ cups water and a pinch of salt to a boil in a small pot. Cut potatoes into ½-inch cubes. Trim, then thinly slice scallions, separating greens and whites. Finely dice tomatoes. Halve lime, cut one half into wedges. Pick fronds from dill; discard stems. Finely chop fronds. Finely chop cilantro. Core and seed poblano, then thinly slice.
Once water boils, stir rice into pot. Cover, lower heat, and reduce to a simmer. Cook until tender, about 14 minutes (keep covered off heat until ready to serve). Meanwhile, In a large bowl toss together tomatoes, scallion whites, and cilantro. Squeeze in juice from lime half, then season with salt and pepper. Set aside. Toss potatoes with a large drizzle of oil and season with fry seasoning, salt, and pepper.
Remove sheet from oven and place potatoes on one half. Toss broccoli with a large drizzle of oil and season with salt and pepper; place on other side of sheet. Roast in oven until crisp, about 25 minutes, tossing halfway. Heat a large drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel; season all over with salt and pepper. Add to pan; cook to desired doneness, 2-4 minutes per side. (TIP: Work in batches if not all will fit).
Remove pork from pan; set aside to rest. Rinse and wipe out pan, then place over low heat. Add 1 TBSP butter, mustard, stock concentrate, 2 TBSP sour cream (save rest for later), 2 TBSP water, and 1 tsp dill to pan. Stir to combine. Season with salt and pepper. (TIP: If sauce is thick, add more water, 1 tsp at a time, until loosened.) Divide potatoes, broccoli, and half the pork between plates. Spoon pan sauce over pork. Garnish with remaining dill, to taste, and serve.
Heat a drizzle of oil in a medium pan over medium-high heat. Add poblano and cook, tossing, until softened, 3-5 minutes. Thinly slice remaining pork and add to bowl with tomato mixture, then add adobo sauce and cooked poblano. Toss to combine. Fluff rice with a fork and stir in scallion greens. Season with salt and pepper.
Divide rice and pork mixture between two reusable plastic containers. Pack each with a lime wedge and packet of sour cream. Keep refrigerated. When ready to eat, microwave rice and pork mixture on high for 1-2 minutes. Squeeze over lime and sour cream before digging in.
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