L’Artisan
Nagano Pork Chops with Spicy Watermelon Radish Salsa
Cotija-Roasted Broccolini
1000 cals
25 mins
Description
Bright, bold and cheerful thanks to watermelon radish, jalapeño and cilantro, this salsa nicely offsets the luxurious meatiness of bone-in pork chops. Refined Mexican plates are swooshed with zested sour cream, beneath elegant lengths of broccolini roasted with salty Cotija.
Contains:
Milk • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
2 Bone-in Nagano pork chops (raised by Canadian farmers)
1 Watermelon radish
2 Garlic cloves
14g Cilantro
1 Jalapeño pepper
1 Lime
1 Bunch of broccolini
160g White rice
43ml Sour cream
60g Cotija cheese (contains lipase)
11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Nutrition
Total fat | 42g |
Saturated Fat | 13g |
Sodium | 1190mg |
Total carbs | 83g |
Sugar | 6g |
Protein | 73g |
Fibres | 5g |
Recipe Instructions
- Preheat the oven to 450°F.
- Mince the garlic.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); 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 the rice.
- Meanwhile, remove the bottom inch of the broccolini stems (halve lengthwise if large).
- Peel and quarter the watermelon radish; thinly slice.
- Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems.
- Zest and juice the lime.
- Halve and core the jalapeño lengthwise; finely chop.
- In a small bowl, combine the sour cream, lime zest, a pinch of the spices and S&P.
- On a lined sheet pan, toss the broccolini with a drizzle of oil, ⅓ of the remaining spices and S&P.
- Roast, 7 to 9 min., until partially cooked.
- Flip and sprinkle with ½ the cheese.
- Roast, 7 to 9 min., until tender.
- Meanwhile, pat the pork dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, partially covered, 4 to 6 min. per side, until browned and cooked through.
- Meanwhile, in a medium bowl, combine the lime juice, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P.
- Add the watermelon radish, chopped cilantro and jalapeño (add ½ for medium spicy); stir well.
- Divide the zesty sour cream between your plates and spread out in a circular motion.
- Top with the rice, pork, broccolini and salsa.
- Garnish with the remaining cheese and cilantro. Bon appétit!