Spiced Pork Chops & Tomato Quinoa Salad

🥘 Ingredients

• Mexican spice blend
  1 tbsp
• black pepper
• cilantro
  ½ ounce
• cooking oil
  1 tbsp
• lime
  2 unit
• olive oil
  1/2 c
• pepitas
  1 oz
• pork chops
  20 oz
• quinoa
  1 c
• salt
• scallions
  4 unit
• sour cream
  3 tbsp
• tomato
  2 unit
• veggie stock concentrate
  2 unit

🍳 Cookware

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

1. 

   1

   In a small pot , bring ¾ cup salted water (1½ cups for 4 servings) to a boil. Stir in quinoa and veggie stock concentrate ; cover and reduce to a low simmer. Cook until quinoa is tender and liquid has absorbed, 15-20 minutes. Transfer to a large bowl and let cool for at least 5 minutes (you’ll finish the quinoa in Step 5).

   quinoa: 1 c, veggie stock concentrate: 2 unit
2. 

   2

   While quinoa cooks, wash and dry produce. Zest and quarter lime . Finely chop cilantro . Trim and thinly slice scallions , separating whites from greens; mince whites. Dice tomato into ½-inch pieces.

   lime: 2 unit, cilantro: ½ ounce, scallions: 4 unit, tomato: 2 unit
3. 

   3

   Pat pork chops dry with paper towels and season all over with half the Mexican spice blend (all for 4 servings), a big pinch of salt and black pepper . Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board to rest for 5 minutes.

   pork chops: 20 oz, Mexican spice blend: 1 tbsp, salt, black pepper, cooking oil: 1 tbsp
4. 

   4

   While pork cooks, in a small bowl , combine sour cream , half the lime zest, and salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency. In a separate small bowl, combine cilantro, scallion whites, 1 tsp olive oil (2 tsp for 4 servings), juice from one lime wedge (two wedges for 4), and as much remaining lime zest as you like. Season generously with salt and pepper. Taste and add more lime juice if desired.

   sour cream: 3 tbsp, olive oil: 1/2 c
5. 

   5

   Stir tomato, scallion greens, pepitas , 1 TBSP olive oil (2 TBSP for 4 servings), juice from two lime wedges (four lime wedges for 4), and a pinch of salt and pepper into bowl with quinoa.

   pepitas: 1 oz
6. 

   6

   Slice pork crosswise. Divide pork and tomato quinoa salad between plates. Drizzle pork with lime crema and cilantro sauce. Serve with any remaining lime wedges on the side. **Pork is fully cooked when internal temperature reaches 145°.**