Pork and Corn Salsa Dinner

🥘 Ingredients

• bell pepper
  2 units
• butter
  1 tbsp
• cheese
  ¾ cup
• cilantro
  ½ ounce
• corn
  26.4 oz
• flour tortillas
  2 units
• jasmine rice
  1 c
• lime
  4 units
• mexican seasoning
  2 tbsp
• olive oil
  4 tsp
• pepper
• pork chops
  36 oz
• red onion
  1 unit
• roma tomato
  4 units
• scallions
  4 unit
• sour cream
  2 tbsp
• vegetable oil
  2.667 tbsp
• water
  ¾ cup

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating greens and whites. Melt butter in a large pot over medium-high heat. Add scallion whites and cook until softened ⏱️ 1 minute . Pour in water and bring to a boil. Stir in jasmine rice , then lower heat and reduce to a simmer. Cover and cook until tender, about ⏱️ 15 minutes . Keep covered off heat until ready to use.

   scallions: 4 unit, butter: 1 tbsp, water: ¾ cup, jasmine rice: 1 c
2. 

   2

   Drain and rinse corn . Halve, peel, and thinly slice red onion , then mince until you have 3 tbsp of minced onion. Core and seed bell pepper , then thinly slice. Core and dice roma tomato . Halve lime and cut one half into wedges. Chop cilantro . Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add corn and season with plenty of salt and pepper . Cook, tossing, until lightly charred, ⏱️ 5 minutes .

   corn: 26.4 oz, red onion: 1 unit, bell pepper: 2 units, roma tomato: 4 units, lime: 4 units, cilantro: ½ ounce, vegetable oil: 2.667 tbsp, pepper
3. 

   3

   Meanwhile, in a large bowl, toss cilantro, minced onion, tomatoes, and juice from 2 lime halves. Fold in corn, then season with salt and pepper. In a small bowl, mix sour cream and juice from the other lime half. Season with salt and pepper. Wipe out the pan, then heat a large drizzle of olive oil over medium-high heat. Pat pork chops with paper towel and season with salt, pepper, and mexican seasoning .

   sour cream: 2 tbsp, olive oil: 4 tsp, pork chops: 36 oz, mexican seasoning: 2 tbsp
4. 

   4

   Add the pork and cook for 4 to 7 minutes per side, lowering heat if spices blacken. Remove and set aside.
5. 

   5

   Heat another large drizzle of olive oil in the same pan. Add sliced onion and bell pepper. Season with salt and pepper. Cook, tossing, until softened and starting to char, ⏱️ 6 minutes .
6. 

   6

   Fluff the rice with a fork, then stir in half the scallion greens and 1 tablespoon butter. Season with salt and pepper. Divide half the rice between two plates. Set rest aside. Remove and set aside 2 pork chops, half the vegetables, and half the salsa for lunch. Divide remaining pork and vegetables between the two plates.
7. 7

   Spoonthe remaining salsa over each plate and dollop with salsa and serve with lime wedges. Sprinkle with remaining scallion greens.
8. 8

   Cut the reserved pork into small pieces. Take flour tortillas and spread with remaining sour cream. Top with reserved vegetables, salsa, pork, and cheese . Roll into burritos. When ready to eat, microwave on high until hot, about ⏱️ 2 minutes .

   flour tortillas: 2 units, cheese: ¾ cup