Cuban Spice-Rubbed Pork
with Roasted Potato Wedges and Rainbow Slaw
Eating the rainbow isn’t just eating food that looks nice - it’s also nature’s way of telling you that you’re getting all the vital nutrients your body needs to thrive! Of course, this rainbow slaw also tastes great when paired with pork chops.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
340 g
Yukon Potato
3 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
227 g
Carrot-Purple Cabbage Slaw
1 tbsp
Cuban Spice Blend
½ tsp
Cayenne Pepper
Not included in your delivery
1 tsp
Sugar*
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!
Wash and dry all produce. Cut the potatoes into 1/2-inch wedges. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until golden-brown, 25-28 min.
Meanwhile, in a medium bowl, whisk together the mayonnaise and vinegar. Stir in the coleslaw and sugar. Season with salt and pepper. Set aside.
In another medium bowl, rub the pork with the spice blend and as much cayenne as you like. Season with salt and pepper.
Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the pork. Sear until the bottom of the pork is golden-brown, 4-5 min. Reduce the heat to medium-low. Flip the pork over. Cover and cook until the pork is golden-brown and cooked through, 4-5 min. (TIP: Cook to a minimum internal temperature of 160°F.)
Thinly slice the pork. Serve with roasted potatoes and slaw on the side.
