Fajita-Spiced Pork Chop Bulgur Bowls

Name: Fajita-Spiced Pork Chop Bulgur Bowls with Tomato, Pickled Jalapeño & Creamy Salsa Verde
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 clove Garlic; 2 unit Scallions; 1 unit Jalapeño; 1 Lime; 1 Tomato; 1 tbsp Fajita Spice Blend; 1/2 cup Bulgur Wheat; 1 unit Chicken Stock Concentrate; 10 oz Pork Chop; 2 tbsp Mayonnaise; 1 1/2 tbsp Sour Cream; 2 tsp Cooking Oil; Salt; Black Pepper; 1/4 tsp Granulated Sugar

with Tomato, Pickled Jalapeño & Creamy Salsa Verde

By Recipe0 System

We love to end a day with a hearty meal that balances delicious flavors and enticing textures all in one satisfying bowl. You’ll top a base of scallion, tomato, and jalapeño-studded bulgur wheat with juicy fajita-spiced pork chops, and drizzle it all with homemade creamy salsa verde. Finish with a sprinkle of crisp sliced scallions and tangy pickled jalapeño, then curl up in your fave spot and prepare to be bowled over!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 clove Garlic
2 unit Scallions
1 unit Jalapeño
1 Lime
1 Tomato
1 tbsp Fajita Spice Blend
1/2 cup Bulgur Wheat
1 unit Chicken Stock Concentrate
10 oz Pork Chop
2 tbsp Mayonnaise
1 1/2 tbsp Sour Cream
2 tsp Cooking Oil
Salt
Black Pepper
1/4 tsp Granulated Sugar

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Peel and mince or grate garlic; reserve a pinch in a small bowl (you’ll use it in Step 5). Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat; mince a few rounds until you have 1 tsp (2 tsp for 4 servings). Zest and quarter lime. Dice tomato into ½-inch pieces.
2

Heat a drizzle of oil in a small pot over medium heat. Add scallion whites, remaining garlic, and ½ tsp Fajita Spice Blend (1 tsp for 4 servings). Cook, stirring, until softened and fragrant, 2-3 minutes.

Add bulgur, stock concentrate, 1 cup water (2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water is absorbed and bulgur is tender, 12-15 minutes.

Keep covered off heat until ready to serve.
3

In a second small microwave-safe bowl, combine sliced jalapeño, juice from half the lime (whole lime for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle, stirring occasionally.
4

Pat pork* dry with paper towels. Season all over with remaining Fajita Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Transfer to a cutting board to rest.
5

To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice (two squeezes for 4 servings), a big pinch of lime zest, and a pinch of minced jalapeño to taste. (TIP: If you like some zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6

Fluff bulgur with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper.

Thinly slice pork crosswise.

Divide bulgur between shallow bowls; top with pork. Drizzle everything with crema; garnish with remaining scallion greens and as much pickled jalapeño (draining first) as you like. Serve.

Pork is fully cooked when internal temperature reaches 145°.

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