Pork and Corn Salsa Dinner

🥘 Ingredients

• bell pepper
  1 unit
• butter
  1 tbsp
• cilantro
  ¼ cup
• corn
  1 c
• flour tortillas
  2 unit
• jasmine rice
  ½ cup
• lime
  1 unit
• mexican cheese blend
  ½ cup
• olive oil
  1 tbsp
• pork chops
  2 unit
• red onion
  1 unit
• roma tomato
  2 unit
• scallions
  2 unit
• smoky mexican seasoning
  1 pack
• sour cream
  2 tbsp
• vegetable oil
  1 tbsp

🍳 Cookware

• small pot
• large pan
• large bowl
• small bowl

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating greens and whites. Melt butter in a small pot over medium-high heat. Add scallion whites and cook until softened ⏱️ 1 minutes . Pour in ¾ cup water and bring to a boil. Stir in jasmine rice , then lower heat and reduce to a simmer. Cover and cook until tender ⏱️ 15 minutes . Keep covered off heat until ready to use.

   scallions: 2 unit, butter: 1 tbsp, jasmine rice: ½ cup
2. 

   2

   Drain and rinse corn . Halve, peel, and thinly slice red onion . Finely mince a few slices until you have 3 tbsp minced onion. Core and seed bell pepper , then thinly slice. Core, seed, and dice roma tomato . Halve lime ; cut one half into wedges. Chop cilantro . Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add corn and season with plenty of salt and pepper. Cook, tossing occasionally, until lightly charred ⏱️ 5 minutes .

   corn: 1 c, red onion: 1 unit, bell pepper: 1 unit, roma tomato: 2 unit, lime: 1 unit, cilantro: ¼ cup, vegetable oil: 1 tbsp
3. 

   3

   Meanwhile, in a large bowl , toss cilantro, minced onion, tomatoes, and juice from 2 lime halves. Toss in corn. Season with salt and pepper. In a small bowl , mix sour cream and juice from other lime half. Season with salt and pepper. Wipe out pan, then heat a large drizzle of olive oil in it over medium-high heat. Pat pork chops dry with a paper towel. Season all over with salt, pepper, and smoky mexican seasoning .

   sour cream: 2 tbsp, olive oil: 1 tbsp, pork chops: 2 unit, smoky mexican seasoning: 1 pack
4. 

   4

   Add pork to pan and cook to desired doneness ⏱️ 5 minutes per side. Remove from pan and set aside to rest. Heat another large drizzle of vegetable oil in same pan over medium-high heat. Add sliced onion and bell pepper. Season with salt and pepper. Cook, tossing, until softened and starting to char ⏱️ 6 minutes . If pan dries out, add a splash of water.
5. 

   5

   Fluff rice with a fork, then stir in half the scallion greens and remaining butter. Season with salt and pepper. Divide between two plates. Set aside two pork chops, half the veggies, and half the salsa for lunch, then divide remaining pork chops and veggies between plates. Spoon over remaining salsa. Dollop with crema and serve with lime wedges. Sprinkle with remaining scallion greens.
6. 

   6

   Cut reserved pork chops into small cubes. Spread flour tortillas with remaining sour cream. Top with reserved veggies, salsa, pork, and mexican cheese blend . Roll up into a burrito. When ready to eat, microwave on high ⏱️ 2 minutes until hot and cheese melts.

   flour tortillas: 2 unit, mexican cheese blend: ½ cup
7. 📝

   This 2-in-1 recipe transforms dinner leftovers into next-day lunch burritos. The nutrition facts panel represents the nutrient values for the Pork and Corn Salsa Dinner.