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Mexican-Spiced Pork Chops with Tomatillo Barley & Cotija Cheese
10 min prep time
30 min cook time
2servings
Recipe by
Blue Apron
Source
Blue Apron
Photo by
Blue Apron
How to Make Mexican-Spiced Pork Chops with Tomatillo Barley & Cotija Cheese
These pork chops get zesty Mexican-style flair from a blend of spices like ancho chile powder, paprika, and cumin used to coat them before cooking.
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10 min prep time
30 min cook time
2servings
1/2 recipe
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Step-By-Step Instructions:
- Cook the barley: Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
- Prepare the ingredients: Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a medium bowl and season with salt (optional) and pepper. Combine the chile powder, paprika, garlic powder, cumin, and oregano in a small bowl.
- Cook the peppers & finish the vegetables: In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt (optional) and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Cover to keep warm. Wipe out the pan.
- Cook the pork: Pat the pork dry with paper towels. Season on both sides with salt (optional), pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board. Let rest at least 5 minutes. *An instant-read thermometer should register 145°F.
- Finish the barley & serve your dish: To the pot of cooked barley, add the finished vegetables, tomatillo-poblano sauce, and 1/2 teaspoon of olive oil. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork over the finished barley. Garnish with the cheese and sliced green tops of the scallions. Enjoy!
Nutrition facts
2 Servings
-
Serving Size
1/2 recipe
- Amount per serving Calories 500
-
Total Fat
14g
- Saturated Fat 4g
- Cholesterol 115mg
- Sodium 460mg
-
Total Carbohydrate
47g
- Dietary Fiber 11g
- Total Sugars 6g
- Protein 47g
- Potassium 1264mg
Ingredients
pearled barley
1/2 cup
mini sweet peppers
4 oz
garlic
2 clove
scallions
2
grape tomatoes
4 oz
ancho chile powder
1/2 tsp
smoked paprika
1/2 tsp
garlic powder
1/2 tsp
ground cumin
1/2 tsp
dried oregano
1/2 tsp
olive oil (divided use)
2 tsp
lean boneless pork chops
2 (about 12 oz total)
tomatillo-poblano sauce
1/3 cup
grated cotija cheese
2 tbsp
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