Bone-In Pork Chops and Stuffed Pupusa-Inspired Flatbreads
with Curtido-Style Slaw
'Pupusas' are traditionally made with pre-cooked corn flour, similar to masa harina. Here, we are combining all-purpose flour and golden cornmeal to form a smooth, easy-to-work-with dough. Stuff each ball of dough with melty mozzarella cheese and cook until golden on both sides.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Pork Chops, bone-in
¾ cup
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
¼ cup
Cornmeal
(May contain Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
113 g
Red Cabbage, shredded
56 g
Carrot, julienned
1 unit(s)
Shallot
1 unit(s)
Jalapeño
7 g
Cilantro
2 tbsp
Red Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
8 g
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
½ tbsp
Sugar*
½ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat oven to 425°F. Wash and dry all produce.
- To a large bowl, measure and add 3/4 cup (1 1/2 cups) flour. Add cornmeal and 3/8 tsp (3/4 tsp) salt, then combine.
- Cut 2 tbsp (1/4 cup) cold butter into small cubes. Add to bowl, then use clean fingers to pinch butter into flour until sandy in texture.
- Add 1/4 cup (1/2 cup) water. Stir with a fork until no dry pockets remain.
- On a clean surface, knead for 1 min until dough forms into a ball. Invert bowl over dough to cover and let rest, 15 min.
- Meanwhile, peel, then thinly slice shallots into rounds. Separate rounds into rings.
- Chop cilantro.
- Halve jalapeño, lengthwise, then if you like, remove seeds for less heat. Thinly slice jalapeño into half-moons. (TIP: We suggest using gloves when prepping jalapeños!)
- To a medium pot, add vinegar, 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) sugar. Season with salt.
- Bring to a simmer over medium-high. Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Add cabbage, carrots, as many shallots as you like and as many jalapeños as you like.
- Set aside to cool, stirring occasionally.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat pork dry with paper towels. Season with salt, pepper and Enchilada Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork chops. Sear for 1-2 min a side, until golden.
- Remove from heat, then transfer pork to an unlined baking sheet.
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- Transfer pork to a clean cutting board. Cover loosely with foil. Set aside for 3-5 min, to rest.
- Carefully rinse and wipe the same pan (from step 4) clean. Reheat over medium.
- Once dough has rested, cut into 4 (8) equal pieces.
- Lightly coat dough, work surface, hands and rolling pin with oil.
- Working with one piece of dough at a time, roll each piece of dough into a 4-inch-wide circle. Repeat.
- Divide mozzarella between centres of each piece of dough. Bring edges of dough over mozzarella to form a ball, pressing to seal.
- Flatten or roll ball into a 4-inch-wide circle. Repeat.
- When the pan is hot, reduce heat to medium-low, then add 'pupusas' to pan. Cook for 3-5 min per side, until golden and puffed. (NOTE: For 4 servings, cook 'pupusas' in batches.) Transfer to a plate.
- Stir half the cilantro into slaw.
- Thinly slice pork chops.
- Divide pork chops, 'pupusas' and slaw between plates.
- Drizzle any pork resting juices over top, then sprinkle with remaining cilantro.
- Serve chipotle sauce alongside.
