Blackened Pork Chops with Roasted Squash & Tomatillo Salsa Fresca

Blackened Pork Chops

with Roasted Squash & Tomatillo Salsa Fresca

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tomatillos are a staple of Mexican cuisine, often used in salsas to add bright, tart flavor to savory dishes. Here, we’re making a spicy tomatillo salsa fresca (or “fresh” salsa) with pickled jalapeño, perfect for spooning over our pork chops—which we’re “blackening,” or searing with a rub of ancho chile powder, cumin, and coriander until the spices char. A creamy grain salad of barley and roasted summer squash (yours may be yellow squash, green zucchini, or grey zucchini) makes for a delightful, seasonal accompaniment.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Blackened Pork Chops with Roasted Squash & Tomatillo Salsa Fresca
Title
time-saving
tips & techniques
Prepare the ingredients & make the salsa:
1 Prepare the ingredients & make the salsa:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Small dice the squash. Remove and discard any tomatillo husks; small dice. Roughly chop the cilantro leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Finely chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a medium bowl, combine the tomatillos, cilantro, the juice of 2 lime wedges, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.

Cook the barley:
2 Cook the barley:
Roast the squash:
3 Roast the squash:

While the barley cooks, place the squash on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast 9 to 11 minutes, or until lightly browned and softened. Remove from the oven. Set aside in a warm place.

Season the pork chops:
4 Season the pork chops:

While the squash roasts, pat the pork chops dry with paper towels. Transfer to a plate. Season both sides with salt, pepper, and the spice blend.

Cook the pork chops:
5 Cook the pork chops:

While the squash continues to roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Transfer to a cutting board and set aside to rest for at least 5 minutes.

Finish the barley & plate your dish:
6 Finish the barley & plate your dish:

To the pot of cooked barley, add the roasted squash, crème fraîche, lime zest, and the juice of the remaining lime wedges; stir to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested pork chops. Thinly slice crosswise against the grain. Divide the finished barley between 2 dishes. Top with the sliced pork chops, salsa fresca, and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the salsa:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Small dice the squash. Remove and discard any tomatillo husks; small dice. Roughly chop the cilantro leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Finely chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a medium bowl, combine the tomatillos, cilantro, the juice of 2 lime wedges, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.

Roast the squash:
3 Roast the squash:

While the barley cooks, place the squash on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Roast 9 to 11 minutes, or until lightly browned and softened. Remove from the oven. Set aside in a warm place.

4 Season the pork chops:

While the squash roasts, pat the pork chops dry with paper towels. Transfer to a plate. Season both sides with salt, pepper, and the spice blend.

Season the pork chops:
Cook the pork chops:
5 Cook the pork chops:

While the squash continues to roast, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Transfer to a cutting board and set aside to rest for at least 5 minutes.

6 Finish the barley & plate your dish:

To the pot of cooked barley, add the roasted squash, crème fraîche, lime zest, and the juice of the remaining lime wedges; stir to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested pork chops. Thinly slice crosswise against the grain. Divide the finished barley between 2 dishes. Top with the sliced pork chops, salsa fresca, and a drizzle of olive oil. Enjoy!

Finish the barley & plate your dish:
Browse Steps
1 of 6