Mexican-Spiced Pork Chops with Tomatillo Barley & Cotija Cheese

Mexican-Spiced Pork Chops

with Tomatillo Barley & Cotija Cheese

35 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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From the Test Kitchen

These pork chops get zesty Mexican-style flair from a blend of spices like ancho chile powder, paprika, and cumin used to coat them before cooking. They’re the perfect match for the vibrant flavors in our hearty barley side, which highlights sweet sautéed peppers, juicy tomatoes, and our smoky tomatillo-poblano sauce.

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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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tips & techniques
Cook the barley:
1 Cook the barley:

Fill a large pot with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the barley cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a medium bowl and season with salt and pepper. 

Cook the peppers:
3 Cook the peppers:

While the barley continues to cook, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.

Cook the pork:
4 Cook the pork:

Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board and let rest at least 5 minutes.

Finish the barley & serve your dish:
5 Finish the barley & serve your dish:

To the pot of cooked barley, add the pepper-tomato mixture, tomatillo sauce, and a drizzle of olive oil. Season with salt and pepper and stir to combine. Slice the rested pork crosswise. Serve the sliced pork over the finished barley. Garnish with the cheese and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Cook the barley:
1 Cook the barley:

Fill a large pot with salted water; cover and heat to boiling on high. Once boiling, add the barley. Cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients:

While the barley cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a medium bowl and season with salt and pepper. 

Prepare the ingredients:
Cook the peppers:
3 Cook the peppers:

While the barley continues to cook, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned tomatoes. Wipe out the pan.

4 Cook the pork:

Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board and let rest at least 5 minutes.

Cook the pork:
Finish the barley & serve your dish:
5 Finish the barley & serve your dish:

To the pot of cooked barley, add the pepper-tomato mixture, tomatillo sauce, and a drizzle of olive oil. Season with salt and pepper and stir to combine. Slice the rested pork crosswise. Serve the sliced pork over the finished barley. Garnish with the cheese and sliced green tops of the scallions. Enjoy!

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