Poc chuc pork chops with refried beans and mango salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Poc chuc pork chops with refried beans and mango salad

Soy-Free, Diabetes-Friendly, Family-Friendly, Dairy-Free, Gluten-Free

2 Servings, 650 Calories/Serving

30–45 Minutes

With traditional Yucatecan grilled pork as our inspiration, we marinate juicy chops in citrus, then pan-fry them and top off the meat with pickled onion for full Mayan flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • Sun Basket quick-pickle brine (apple cider vinegar - honey)
  • Sun Basket citrus marinade (orange juice - lime juice - EVOO - garlic - kosher salt - Aleppo chile flakes - onion - cumin - dried Mexican oregano)
  • 2 boneless pork loin chops (about 6 ounces each)
  • 1 organic mango
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic jalapeño or other fresh chile (optional)
  • 2 cups cooked pinto beans
Chef's Tip
To more easily (and safely) cut the mango, stabilize the fruit by slicing off a bit of one end, then stand the mango up on the flattened end, carefully remove the peel with a knife or peeler, and cut off the flesh around the pit.

Nutrition per serving

Calories: 650, Protein: 49g (98% DV), Fiber: 12g (48% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4g (20% DV), Cholesterol: 105mg (35% DV), Sodium: 530mg (22% DV), Carbohydrates: 66g (22% DV), Total Sugars: 33g, Added Sugars: 4g (8% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Pickle the onion

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
In a small sauce pot, bring the quick-pickle brine and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the onion, and season with salt and pepper. Cover and let stand, stirring occasionally, while you marinate the pork and prepare the mango salad.

2

Marinate the pork

  • Set aside 1 tablespoon [2 TBL] citrus marinade for the mango salad.
  • Pat the pork dry with a paper towel; season with salt and pepper.
In a resealable plastic bag, combine the pork and remaining citrus marinade; seal the bag, turn to coat the pork, and set aside.

3

Make the mango salad

  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise, then cut the fruit into thin slices.
  • Coarsely chop the cilantro.
  • If using the jalapeño, remove the stem, ribs, and seeds; thinly slice the jalapeño. Wash your hands after handling.
In a medium bowl, stir together the mango, cilantro, 1 tablespoon [2 TBL] citrus marinade, and as much jalapeño as you like. Season to taste with salt and pepper.

4

Cook the pork

  • Remove the pork from the marinade, shaking off the excess.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate.
While the pork cooks, prepare the refried beans.

5

Make the refried beans

  • Rinse the pinto beans.
  • Drain the pickled onion and transfer to a small bowl. Wipe out the pot.
In the same pot used for the pickled onion, warm 1 teaspoon [2 tsp] oil over medium heat until hot but not smoking. Add the pinto beans and 2 tablespoons [¼ cup] water, season with salt and pepper, and cook, stirring occasionally, until heated through, 2 to 3 minutes. Remove from the heat and using a fork, masher, or the bottom of a bowl, mash the beans to a coarse paste.

Serve

Transfer the beans, pork, pickled onion, and mango salad to individual plates and serve.
Kids Can!
  • Measure the onion.
  • Measure the citrus marinade.
  • Rinse the beans.
  • Drain the pickled onion.