Chili Pork Chops
with Warm Tomatillo, Corn & Edamame Salsa
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Hot to go! Chilly weather demands chili spices. Served over savoury quinoa, these tender air-fried chops have a Mexican accent. So does the salsa—truly, more than a salsa—made with a frisky mix of husked green tomatillos, fresh corn kernels and edamame.
We will send you:
- 2 Pork chops
- 225g Tomatillos
- 1 Ear of corn
- 2 Scallions
- 150g Edamame (or green peas)
- 95g Red & white quinoa
- 30ml Vegetable demi-glace
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Soy
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Air fryer
Total Fat
19 g
Saturated Fat
4 g
Sodium
680 mg
Total Carb
57 g
Sugars
10 g
Protein
51 g
Fibre
11 g
Preparation
Cook the quinoa
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, demi-glace, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Fry the pork
- Meanwhile, pat the pork* dry; season with ⅔ of the spices and S&P.
- Place in the air fryer and fry, 5 to 7 min., until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, cut the corn kernels off the cob (shuck if necessary).
- Remove the husks from the tomatillos; small-dice.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the salsa
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant.
- Add the corn, tomatillos and edamame. Sauté, 3 to 4 min., until tender; season with the remaining spices and S&P.
- Transfer to a bowl.
Plate your dish
- Divide the quinoa between your plates.
- Top with the pork and a spoonful of the salsa.
- Garnish with the green tops of the scallions.
- Serve the remaining salsa on the side. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
