Salsa-Topped Pork Chops
with Jewelled Rice and Crispy Tortilla Topping
Chips for dinner?! We say 'yes'! Our Enchilada Spice Blend brings toasty tortilla chips to the next level and creates a crunchy garnish for this pork and rice dish. Rice dotted with peppers and corn is topped with pork chops smothered in mild salsa.
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
½ cup
Tomato Salsa
¾ cup
Basmati Rice
½ tsp
Garlic Salt
160 g
Sweet Bell Pepper
113 g
Corn Kernels
2 tbsp
Enchilada Spice Blend
(Contains Sulphites)
2 unit
Green Onion
85 g
Tortilla Chips
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Line a baking sheet with parchment paper. Set aside. pork dry with paper towels. Sprinkle with 1 tbsp Enchilada Spice Blend (dbl for 4 ppl), then season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer pork to the prepared baking sheet, then spoon salsa over top. Roast pork in the middle of the oven until cooked through, 8-12 min.**
Meanwhile, heat a medium pot over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pot until melted, 1 min. Add rice, corn and 1/2 tbsp Enchilada Spice Blend (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min. Add 1 1/4 cups water and 1/4 tsp garlic salt (dbl both for 4 ppl). Cover and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, on a clean surface, core, then cut pepper into 1/2-inch pieces. Thinly slice green onions. Line another baking sheet with parchment paper. Crush tortilla chips in bag. Add tortilla chips, remaining Enchilada Spice Blend and 1/2 tbsp oil (dbl for 4 ppl) to the prepared baking sheet, then toss to combine. Set aside.
Add peppers to the same pan (from step 1) over medium. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, to taste. Remove from heat.
Meanwhile, toast tortilla chips in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on chips so they don't burn!)
Fluff rice with a fork, then stir in peppers and half the green onions. Divide rice between plates. Top with salsa-topped pork. Sprinkle tortilla chips and remaining green onions over top.
