Latin Spice-Rubbed Pork Chops
with tri-color slaw
A wide array of spices turn plain ol' pork chops into something truly special. Served up with a colorful slaw featuring jicama, red cabbage, nectarines, and basil, everyone will love the dynamic flavors of this meal.
Smarts: We're doubling the slaw to make tomorrow night's dinner even faster.
Smarts: We're doubling the slaw to make tomorrow night's dinner even faster.
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Tags
Proteins
Cuisines
Ingredients
Latin Spice-Rubbed Pork Chops:
- Coriander - 1 tsp
- Cumin - 1 tsp
- Garlic powder - 1 tsp
- Chili powder - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Pork chops, boneless - 1 1/2 lbs
- Quinoa, uncooked - 2/3 cup
Tri-Color Slaw with Jicama and Nectarines (enough for 2 nights):
- Jicama - 1/2 lb , grated or shredded
- Cabbage, red - 12 oz , sliced
- Basil - 2 to 3 sprigs , sliced
- Vinegar, red wine - 2 Tbsp
- Honey - 2 Tbsp
- Cooking oil - 1/4 cup
- Nectarines (sub peaches) - 3/4 lb , sliced
Nutrition Facts
Amount Per Serving
Calories
439
Just a moment...
% Daily Value
Total Fat
15g
23%
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Saturated Fat
3g
16%
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Trans Fat
0g
Just a moment...
Cholesterol
112mg
37%
Just a moment...
Sodium
392mg
16%
Just a moment...
Total Carbohydrate
32g
11%
Just a moment...
Dietary Fiber
5g
20%
Just a moment...
Sugars
9g
Just a moment...
Protein
43g
Just a moment...
Prep
- Jicama / Cabbage - Prep as directed. This makes enough for two days of slaw. (Can be done up to 4 days ahead)
- Basil - Prep as directed. This makes enough for two days of slaw.
- Make dressing for slaw - Whisk together red wine vinegar, honey, and cooking oil. (Can be done up to 5 days ahead)
- Make slaw - Toss jicama and cabbage with dressing. Cover and refrigerate for at least 20 minutes. (Can be done up to 1 day ahead)
- Season pork chops - Mix together coriander, cumin, garlic powder, chili powder, salt, and black pepper. Cover pork chops in spice mix and tenderize with a fork. (Can be done up to 1 day ahead)
- Nectarines - Slice.
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Make
- Quinoa - Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes.
- While quinoa cooks, heat a skillet or grill pan over medium-high heat. Brush with some oil and then place pork chops on heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F (63C) degrees. When done, let pork rest for 5 to 10 minutes before slicing.
- Add basil and nectarines to slaw and serve with pork chops and quinoa. Remember to save half the slaw for tomorrow night.
Nutrition Facts
Amount Per Serving
Calories
439
Just a moment...
% Daily Value
Total Fat
15g
23%
Just a moment...
Saturated Fat
3g
16%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
112mg
37%
Just a moment...
Sodium
392mg
16%
Just a moment...
Total Carbohydrate
32g
11%
Just a moment...
Dietary Fiber
5g
20%
Just a moment...
Sugars
9g
Just a moment...
Protein
43g
Just a moment...
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