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20 minutes

Ancho Pork Chops with Zesty Mayo

Pickled Peppers & Blistered String Beans

Cooking time

20 minutes




580 /serving

All a juicy, tender piece of pork really needs is a flavoursome spice blend to make it soar. Tonight’s dish will fill your energy coffers with lean protein and wake up your senses with a mix of smoked ancho peppers, paprika and garlic, among other punchy flavours. Served over blistered string beans, you’ll top the meat with a snappy peck of quick-pickled peppers and zesty mayo for a welcome element of creaminess.

We will send you:

  • 340g Thick-cut pork chops (high-protein serving)
  • 200g Sweet peppers
  • 1 Scallion
  • 1 Lime (or lemon)
  • 200g String beans
  • 60ml Mayonnaise
  • 7g Honey
  • 30ml White wine vinegar
  • 7g Smoky Ancho spice blend (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, smoked paprika)

Contains: Eggs, Sesame seeds, Sulphites

You will need:

Small pot
Large pan
Salt & pepper
Medium heatproof bowl
Total Fat
37 g
Saturated Fat
5 g
490 mg
Total Carbs
22 g
9 g
43 g
8 g
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Quick-pickle the sweet peppers
In a small pot, boil 1 cup water (double for 4 portions). Core and thinly slice the sweet peppers into rings, discarding the stem end; place in a medium heatproof bowl. To the pot of boiling water, add the white wine vinegar and honey; stir to combine, until the honey is dissolved. Season with ⅓ of the spice blend and generously with S&P. Transfer the liquid to the bowl of sweet peppers; stir to combine. Set aside to pickle while you complete the next steps.
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Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the remaining spice blend and S&P. Add the pork chops* to the pan and cook, partially covered, 4 to 6 minutes per side, until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the pork cooks, zest and quarter the lime. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a small bowl, make the zesty mayo by combining the mayonnaise, juice from up to ½ the lime wedges, as much of the lime zest as you’d like and up to ½ the white bottom of the scallion (to taste); season with S&P to taste.
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Blister the string beans
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the string beans and cook, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the remaining white bottom of the scallion and 1 tbsp water (double for 4 portions); season with the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender and partially browned.
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Plate your dish
Divide the ancho pork chops (slice beforehand if desired) and blistered string beans between your plates. Top the pork with the pickled peppers (drain before adding). Drizzle the pork and string beans with the zesty mayo. Garnish the dish with the remaining lime wedges and as much of the green top of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.