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Fresh pre-cut ingredients
20 minutes
Spicy

Cuban-Style Spiced Pork Chops

with Poblano Slaw & Spicy Mojo Verde

Cooking time

20 minutes

Servings

2/4

Calories

860 /serving

It’s always good to have mojo, but sometimes it’s even better to have green mojo. Chopped cilantro gives this quick-made mojo verde its fresh colour, with added flavour from citrus juices and garlic—plus a bonus hit of hot sauce for a fiery kick. It’s an ideal companion sauce for your pan-seared chops sprinkled with sweet, smoky spices and laid over long-grain rice. A poblano and cabbage slaw delivers a fresh crunch and a touch more tropical heat.

We will send you:

  • 300g Pork chops
  • 15ml Minced garlic
  • 150g Shredded green cabbage
  • 1 Bunch of cilantro
  • 1 Lime (or lemon)
  • 2 Tomatoes
  • 1 Poblano pepper
  • 45ml Orange juice
  • 165g White rice
  • 15ml Smoked jalapeño hot sauce
  • 8g From Baja to Cuba spices (brown sugar, smoked paprika, oregano, cumin, onion, garlic, kosher salt)

Contains: Mustard

You will need:

Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
7 g
Sodium
310 mg
Total Carb
90 g
Sugars
11 g
Protein
43 g
Fibre
7 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Cook the pork
In a medium pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with ⅔ of the spices and S&P. Cook, 3 to 5 min. per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot.
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Mise en place
Small-dice the tomatoes. Core and small-dice the poblano.
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Make the slaw
In a medium bowl, juice ½ the lime and add 2 tbsp oil (double for 4 portions); season with S&P. Add the cabbage, tomatoes and poblano; toss well.
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Make the mojo verde
Finely chop the cilantro leaves and stems. In a second medium bowl, juice the remaining lime and add the orange juice, cilantro, garlic and hot sauce (add ½ for medium spicy); season with the remaining spices and S&P.
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Plate your dish
Divide the rice between your plates. Top with the pork (slice beforehand if desired) and slaw. Spoon the mojo verde over top. Bon appétit!

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