Chili Lime Pork
This one-pot meal is all about big flavors. The pork is seasoned with a Latin-inspired rub that brings bright lime flavor and deep chili spice.
- 1 tbsp (15 mL) vegetable oil
- 4 boneless pork chops (6-oz./175 g each)
- 1 tbsp (15 mL) plus 2 tsp (10 mL) Chili Lime Rub, divided
- 2 ears corn, husks removed
- 1 medium red bell pepper
- 1 small red onion
- 1 medium zucchini
- 1 cup (250 mL) grape tomatoes
- 2 garlic cloves
- ½ cup (125 mL) queso fresco, crumbled (see cook’s tip)
- ½ cup (125 mL) fresh cilantro leaves
Heat the oil in the 12" (30-cm) Cast Iron Skillet over medium heat for 6 minutes.
Place the pork in the skillet. Sear the pork, undisturbed, for 4 minutes. Flip and cook for about 4–6 minutes, or until the internal temperature reaches 140°F (60°C) for medium doneness. Remove the pork from the skillet.
Add the corn and cook, undisturbed, for 4 minutes.
Add the onion and bell pepper to the skillet and cook 4 minutes, stirring occasionally.
Add the zucchini and garlic pressed with the Garlic Press to the skillet; cook for an additional 2 minutes.
Remove the skillet from the heat. Stir in the remaining rub, tomatoes, queso fresco, and cilantro chopped with the Herb Mill. Serve with the pork chops.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 370, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 125 mg, Sodium 540 mg, Carbohydrate 17 g, Fiber 2 g, Total Sugars 7 g (includes 0 g added sugars), Protein 44 g
Queso fresco is a mild white cheese that crumbles easily. If you can’t find it at your grocery store, you can use feta, ricotta salata, or any mild white cheese instead.