Zesty Pork Chops
with Summer Corn & Red Bean Salad
Lime, Cajun seasoning, and a honey glaze give these pork chops serious flavor. If you can, throw the chops on the grill for swoon-worthy grill marks. This salad is great warm or cold—perfect for outdoor entertaining!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 box
Kidney Beans
2 unit
Corn on the Cob
2 clove
Garlic
1 unit
Red Onion
2 unit
Lime
¼ ounce
Parsley
24 ounce
Boneless Pork Chops
1 tablespoon
Cajun Spice Blend
2 unit
Roma Tomato
1 jar
Honey
Not included in your delivery
unit
Salt
unit
Pepper
4 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Prep the ingredients: Wash and dry all produce. If you have a grill, heat it to high. Zest, then halve the limes. Core, seed, and dice the tomatoes. Cut the corn kernels of the cobs. Halve, peel, and finely dice the onion. Finely chop the parsley. Mince or grate the garlic. Drain and rinse the beans.
In a medium bowl, combine the garlic, lime zest, lime juice, and the Cajun seasoning (you can use less seasoning if the kids prefer it). Rub the spice mixture into the pork chops. Season generously with salt and pepper and set aside to marinate.
Heat a large drizzle of oil in a large pan over medium-high heat. Add the corn and red onion to the pan and cook, tossing for 2-3 minutes, until softened. Season with salt and pepper. Add the beans and tomatoes to the pan and toss for 1 minute, until heated through. Season with salt and pepper. Remove from the pan an set aside in a large bowl. Stir in the remaining lime zest, the juice of 1 lime, and parsley.
Heat another large drizzle of oil in the same pan over medium-high heat. Add the pork to the pan and cook for 3-4 minutes per side, or until cooked to desired doneness. TIP: You can cook the pork on the grill, too! Set aside to rest.
Finish and serve: Glaze each zesty pork chop with 1 teaspoon honey. Serve with the summer corn & red bean salad to the side and enjoy!
