YOUR SOLIN GENERATED RECIPE
Mexican Pork Chops with Lime-Cilantro Vegetables
Pan-seared pork chops seasoned with smoky cumin, served on a bed of zesty cilantro-lime rice alongside a vibrant sauté of spinach, tomatoes, and frozen vegetables.
INGREDIENTS
7 oz Pork chops
3 tbsp Cooked white rice
0.5 cup Frozen mixed vegetables
2 cup Fresh spinach
1 medium Tomato
0.5 medium Serrano pepper
1 tsp Avocado oil
1 whole Lime
0.25 cup Fresh cilantro
1 tbsp Avocado
0.5 tsp Ground cumin
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Season the pork chops evenly on both sides with ground cumin, garlic powder, sea salt, and black pepper.
Heat half of the avocado oil in a large skillet over medium-high heat until shimmering.
Place the pork chops in the skillet and sear for 4 to 5 minutes per side until golden brown and cooked through.
Remove the pork chops from the pan and let them rest on a plate.
In the same skillet, add the remaining oil, frozen mixed vegetables, diced tomato, and minced serrano pepper, sautéing for 4 minutes.
Add the fresh spinach to the skillet and toss until it is just wilted and bright green.
In a separate bowl, fluff the cooked white rice and stir in the juice of half a lime and the chopped fresh cilantro.
Serve the pork chops over the lime rice with the vegetable sauté and a garnish of fresh avocado and remaining lime wedges.