Mexican-Spiced Pork Chops with Tomato Quinoa Salad and Cilantro Lime Crema

When it comes to pork chops, we’re always looking for two things: a deeply browned crust and juicy, tender meat. These Mexican-spiced pan-seared beauties deliver on both counts. Paired with a fresh quinoa-tomato salad studded with crunchy pepitas and scallions and two sauces-a bright, tangy cilantro number and a cooling lime crema-this dinner is a flavor-packed winner.

Best of all, this fabulous meal comes together in just 30 minutes. Perfect for a busy weeknight when you want something satisfying and delicious without spending hours in the kitchen.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small saucepan, combine quinoa, veggie stock concentrate and 1 cup water. Bring to a boil, then reduce heat to low, cover and simmer until quinoa is tender and water is absorbed, about 15 minutes. Fluff with a fork.
2. While quinoa cooks, dice tomato into ½-inch pieces. Thinly slice scallions, separating white and green parts. Zest and juice the lime. Finely chop cilantro leaves and stems.
3. In a small bowl, combine sour cream, half the lime juice and a pinch of salt to make the lime crema. Set aside.
4. In another small bowl, combine chopped cilantro, remaining lime juice, 2 tablespoons olive oil and a pinch of salt to make the cilantro sauce. Set aside.
5. Pat pork chops dry with paper towels. Season generously on both sides with salt, pepper and Mexican spice blend.
6. Heat 2 teaspoons cooking oil in a large skillet over medium-high heat. Add pork chops and cook until browned and cooked through, about 4-6 minutes per side (depending on thickness). Transfer to a plate and let rest.
7. In a medium bowl, combine cooked quinoa, diced tomato, scallion whites, pepitas, 2 tablespoons olive oil and a pinch of salt. Toss well.
8. Serve the quinoa salad on plates, top with pork chops, drizzle with cilantro sauce and lime crema. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use chicken instead of pork chops?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time to ensure chicken reaches 165°F internal temperature.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on spice blends to confirm.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat pork gently to avoid drying out.