Mexican-Spiced Pork Chops with Tomatillo Barley & Cotija Cheese

Mexican-Spiced Pork Chops with Tomatillo Barley & Cotija Cheese
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Blue Apron. Recipe Credit: . Photo Credit: Blue Apron.
Blue Apron
Summary

These pork chops get zesty Mexican-style flair from a blend of spices like ancho chile powder, paprika, and cumin used to coat them before cooking.


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  • Prep time
    10 min
  • Cook time
    30 min
  • Servings
    2 Servings
  • Serving size
    1/2 recipe
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1/2 recipe
  • Amount per serving Calories 500

  • Total Fat 14g
    • Saturated Fat 4g
    • Trans Fat 0g
  • Cholesterol 115mg
  • Sodium 460mg
  • Total Carbohydrate 47g
    • Dietary Fiber 11g
    • Total Sugars 6g
    • Added Sugars 0g
  • Protein 47g
  • Potassium 1260mg
Ingredients

Ingredients

  • pearled barley
    1/2 cup
  • mini sweet peppers
    4 oz
  • garlic
    2 clove
  • scallions
    2
  • grape tomatoes
    4 oz
  • ancho chile powder
    1/2 tsp
  • smoked paprika
    1/2 tsp
  • garlic powder
    1/2 tsp
  • ground cumin
    1/2 tsp
  • dried oregano
    1/2 tsp
  • olive oil (divided use)
    2 tsp
  • lean boneless pork chops
    2 (about 12 oz total)
  • tomatillo-poblano sauce
    1/3 cup
  • grated cotija cheese
    2 tbsp
Directions

Directions

  1. Cook the barley: Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    <b>Cook the barley: </b> Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling
on high.
Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender.
Turn off the heat. Drain thoroughly and return to the pot.
  2. Prepare the ingredients: Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a medium bowl and season with salt (optional) and pepper. Combine the chile powder, paprika, garlic powder, cumin, and oregano in a small bowl.

    <b>Prepare the ingredients: </b> Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a medium bowl and season with salt (optional) and pepper. Combine the chile powder, paprika, garlic powder, cumin, and oregano in a small bowl.
  3. Cook the peppers & finish the vegetables: In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt (optional) and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Cover to keep warm. Wipe out the pan.

    <b>Cook the peppers & finish the vegetables: </b>In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced peppers; season with salt (optional) and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Cover to keep warm. Wipe out the pan.
  4. Cook the pork: Pat the pork dry with paper towels. Season on both sides with salt (optional), pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board. Let rest at least 5 minutes. *An instant-read thermometer should register 145°F.

    <b>Cook the pork: </b>Pat the pork dry with paper towels. Season on both sides with salt (optional), pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board. Let rest at least 5 minutes. <i>*An instant-read thermometer should register 145°F.</i>
  5. Finish the barley & serve your dish: To the pot of cooked barley, add the finished vegetables, tomatillo-poblano sauce, and 1/2 teaspoon of olive oil. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork over the finished barley. Garnish with the cheese and sliced green tops of the scallions. Enjoy!

    <b>Finish the barley & serve your dish: </b>To the pot of cooked barley, add the finished vegetables, tomatillo-poblano sauce, and 1/2 teaspoon of olive oil. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise.
Serve the sliced pork over the finished barley. Garnish with the cheese and sliced green tops of the scallions. Enjoy!
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