---
title: Spiced Pork Chops & Tomato Quinoa Salad
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/spiced-pork-chops-tomato-quinoa-salad-63a0c047c1362bc4470f8639}
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens: [Milk]
tags: [Calorie Smart, New, Sodium Smart, Carb Smart, Mexican]
rating: 4.0
rating_count: 1600
source_chef: Recipe Development Team
review_highlights:
  - {theme: Flavor, text: Many enjoyed the pork seasoning and sauces, though some found the dish bland or overly acidic}
  - {theme: Ease of prep, text: Quinoa cooking instructions were problematic for some users}
image: "https://images.recipes.furrysalamander.com/spiced-pork-chops-tomato-quinoa-salad.avif"
---
In a #small pot{}, bring ¾ cup salted water to a boil. Stir in @quinoa{½%cup} and @veggie stock concentrate{1%unit}; cover and reduce to a low simmer. Cook until quinoa is tender and liquid has absorbed, ~{15%minutes} to ~{20%minutes}. Transfer to a #large bowl{} and let cool for at least ~{5%minutes}.

While quinoa cooks, wash and dry produce. Zest and quarter @lime{1%unit}. Finely chop @cilantro{¼%cup}. Trim and thinly slice @scallions{2%unit}, separating whites from greens; mince whites. Dice @tomato{1%unit} into ½-inch pieces.

Pat @pork chops{2%pieces} dry with paper towels and season all over with half the @mexican spice blend{1%unit}, a big pinch of @salt{½%tsp}, and @black pepper{¼%tsp}. Heat a large drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add pork and cook until browned and cooked through, ~{4%minutes} to ~{6%minutes} per side. Transfer to a cutting board to rest for ~{5%minutes}.

While pork cooks, in a #small bowl{}, combine @sour cream{2%tbsp}, 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, juice from one lime wedge, and as much remaining lime zest as you like. Season generously with salt and pepper. Taste and add more lime juice if desired.

Stir tomato, scallion greens, @pepitas{2%tbsp}, 1 tbsp olive oil, juice from two lime wedges, and a pinch of salt and pepper into bowl with quinoa.

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.