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.
Allergens
Utensils
Tags
Pork Chops, boneless
340 g
Hot Pepper
1 unit(s)
Cilantro
7 g
Sour Cream
1 unit(s)
Lime
0.5 unit(s)
Tex-Mex Paste
1 tbsp
Bulgur Wheat
0.5 cup
Tomato
2 unit(s)
Feta Cheese, crumbled
0.25 cup
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
- 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.
530
kcal
Calories
16
g
Fat
6
g
Saturated Fat
51
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
49
g
Protein
130
mg
Cholesterol
810
mg
Sodium
0.2
g
Trans Fat
1300
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
with Spinach Slaw and Crispy Shallots
