Seared Pork Chops with Charred Corn Salsa and Make-Ahead Burrito Lunch

This recipe is all about efficiency without sacrificing flavor. You’ll start by searing perfectly seasoned pork chops and pairing them with a bright, charred corn and tomato salsa. The best part? The extras are intentionally portioned to become a loaded burrito the next day-just reheat and enjoy.

With a smoky Mexican spice rub and a tangy lime crema, every bite is packed with zest. Whether you’re cooking for two or planning ahead, this two-in-one meal makes dinnertime and lunchtime equally exciting.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Smoky Mexican SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Melt 1 tablespoon butter in a small pot over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Pour in ¾ cup water and bring to a boil. Stir in rice, reduce heat to low, cover and simmer until tender, about 15 minutes. Keep covered off heat until ready to use.
2. Drain and rinse corn. Halve, peel and thinly slice red onion; finely mince a few slices to get 3 tablespoons minced onion. Core and seed bell pepper, then thinly slice. Core and dice tomatoes. Halve limes; cut one half into wedges. Chop cilantro.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add corn and season generously with salt and pepper. Cook, stirring occasionally, until lightly charred, 4-6 minutes. Transfer corn to a large bowl.
4. To the bowl with corn, add cilantro, minced onion, tomatoes and juice from 2 lime halves. Toss to combine. Season salsa with salt and pepper. In a small bowl, mix 2 tablespoons sour cream with juice from the remaining lime half. Season crema with salt and pepper.
5. Wipe out the pan, then heat a drizzle of olive oil over medium-high heat. Pat pork chops dry with paper towels. Season all over with salt, pepper and smoky Mexican seasoning. Add pork to pan and cook to desired doneness, 4-7 minutes per side (lower heat if spices start to blacken). Remove pork from pan and let rest.
6. Heat another drizzle of oil in the same pan over medium-high heat. Add sliced onion and bell pepper; season with salt and pepper. Cook, tossing, until softened and charred, 5-7 minutes. If pan dries out, add a splash of water.
7. Fluff rice with a fork, then stir in half the scallion greens and 1 tablespoon butter. Season with salt and pepper. Divide rice between two plates. Set aside two pork chops, half the sautéed vegetables and half the salsa for the burrito lunch. Divide remaining pork chops and vegetables between plates. Spoon remaining salsa over top. Dollop with crema, sprinkle with remaining scallion greens and serve with lime wedges.
8. For the burrito: Cut reserved pork chops into small cubes. Spread tortillas with remaining 4 tablespoons sour cream. Top with reserved vegetables, salsa, pork and Mexican cheese blend. Roll up tightly into burritos. When ready to eat, microwave on high for 1-2 minutes until hot and cheese is melted.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice, but adjust the cooking time and liquid accordingly.

How should I store the leftovers for the burrito?

Refrigerate the reserved pork, vegetables and salsa separately in airtight containers. Assemble the burrito just before reheating.

Can I grill the pork chops instead of pan-searing?

Absolutely! Grill the seasoned pork chops over medium-high heat for 4-7 minutes per side or until cooked through.