Mexican-Spiced Pork Chops with Tomatillo Barley & Cotija Cheese

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

Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes High in Fiber Mexican/Southwestern

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 1264mg

Cooking for 1 or 2 Dinner Foodie Main Dish Meal Kit Recipes High in Fiber Mexican/Southwestern

Ingredients

US Metric

pearled barley

1/2 cup

1/2 cup
mini sweet peppers

4 oz

113 g
garlic

2 clove

2 clove
scallions

2

2
grape tomatoes

4 oz

113 g
ancho chile powder

1/2 tsp

1/2 tsp
smoked paprika

1/2 tsp

1/2 tsp
garlic powder

1/2 tsp

1/2 tsp
ground cumin

1/2 tsp

1/2 tsp
dried oregano

1/2 tsp

1/2 tsp
olive oil (divided use)

2 tsp

2 tsp
lean boneless pork chops

2 (about 12 oz total)

2 (about 12 oz total)
tomatillo-poblano sauce

1/3 cup

1/3 cup
grated cotija cheese

2 tbsp

2 tbsp

Directions

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.
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.
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.
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.
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!