Smart Tex-Mex Pork Chop Bowls
with Roasted Pepper Salsa
Satisfy all your taco cravings with this pork Tex Mex-inspired bowl! Tomato-hot pepper salsa brightens the plate.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Pork chop • Roma tomatoes • Poblano pepper • Bulgur wheat (durum wheat semolina) (wheat) • Sour cream (milk, cream, skim milk powder, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture, microbial enzyme) (milk) • Limes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Cilantro.
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
340 g
Pork Chops, boneless
1 unit(s)
Hot Pepper
7 g
Cilantro
1 unit(s)
Sour Cream
(Contains Milk)
½ unit(s)
Lime
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
½ cup
Bulgur Wheat
(Contains Wheat May contain Gluten, Wheat)
2 unit(s)
Tomato
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Add 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Meanwhile, core, then cut hot pepper into 1/4-inch pieces. (TIP: We suggest using gloves when prepping hot peppers!)
- Cut tomatoes into 1/4-inch pieces.
- Roughly chop cilantro.
- Zest, then juice lime.
- Pat pork chops dry with paper towels, then cut into 1/4-inch slices.
- Heat a large non-stick pan over medium-high heat.
- When hot, add peppers to the dry pan. Cover and cook, flipping the pieces halfway through, until dark golden, 4-5 min.
- Transfer peppers to a medium bowl.
- Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 3), then pork. Pan-fry until golden and cooked through, 3-4 min.** (NOTE: Cook pork in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
- Remove the pan from heat.
- Add Tex-Mex paste, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) water. Cook, stirring often, until pork is coated, 1 min.
- Remove the pan from heat.
- Meanwhile, add tomatoes, lime juice and half the cilantro to the bowl with peppers.
- Season with salt and pepper, then stir to combine.
- Fluff bulgur with a fork. Stir in remaining cilantro.
- Add sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine.
- Divide bulgur between bowls.
- Top with pork, then salsa and lime crema.
- Sprinkle with feta.
