and Lime Crema and Salsa Fresca
Ingredients: Pork chop • Roma tomato • Sweet bell pepper • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Red onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Lime • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Chipotle powder.
Allergens
Tags
Pork Chops, boneless
340 g
Spring Mix
113 g
Tomato
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Lime
1 unit(s)
Mexican Seasoning
16 g
Chipotle Powder
2 g
Cheddar Cheese, shredded
0.5 cup
Sour Cream
86 mL
Pepper
0.25 tsp
Salt
0.25 tsp
Oil
2.5 tbsp
Sugar
0.25 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- To an unlined baking sheet, add peppers, three-quarters of the onions, half the Mexican Seasoning, half the chipotle powder (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil. Toss to coat.
- Roast in the middle of the oven for 14-16 min, stirring halfway through, until tender and lightly charred.
- Meanwhile, zest, then juice lime.
- Cut tomatoes into 1/4-inch pieces.
- Finely chop remaining onions.
- To a small bowl, add tomatoes, chopped onions, and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then stir to combine.
- To another small bowl, add sour cream, lime zest and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, then stir to combine.
- To a large bowl, add lime juice, 1/4 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine
- Pat pork dry with paper towels, then cut into 1/4-inch thick strips.
- To a medium bowl, add pork and remaining Mexican Seasoning. Season with salt and pepper. Toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp oil, then pork. Cook for 3-4 min, stirring occasionally, until golden and cooked through.** (NOTE: Don't overcrowd the pan; cook pork in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- To bowl of dressing, add spring mix. Toss to coat.
- Divide salad betwen plates.
- Top with veggies, pork, salsa fresca and a dollop of lime crema.
- Sprinkle cheese over top.
690
kcal
Calories
43
g
Fat
16
g
Saturated Fat
28
g
Carbohydrate
13
g
Sugar
7
g
Dietary Fiber
51
g
Protein
140
mg
Cholesterol
1140
mg
Sodium
0.5
g
Trans Fat
1400
mg
Potassium
350
mg
Calcium
4.5
mg
Iron
and Lime Crema and Salsa Fresca
