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, chopped
Heat the oil in the 12" (30-cm) Cast Iron Skillet over medium heat for 6 minutes.
Season the pork with 1 tbsp (15 mL) of the rub. Remove the kernels from the cob and chop the pepper and onion with the Coated Chef's Knife.
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.
Slice the zucchini into half-moons with the Quick Slice and halve the tomatoes.
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. 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.