Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Spicy Green Chile Pork Chops

with Summer Squash, Corn, & Quinoa

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe is inspired by the lively flavors of Southwestern cuisine. To make a vibrant sauce for our pork chops, we’re roasting a jalapeño alongside a milder poblano pepper, then simmering them in a pan with lime juice and sugar to balance out the heat. (The sauce packs a punch, so be sure to only put as much as you’d like on top of the chops!) On the side, we’re making a late-summer medley of sautéed corn and squash, tossed with earthy red quinoa.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475ºF. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the lime. Peel and small dice the onion. Cut the squash into ¼-inch-thick rounds. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Roughly chop the cilantro leaves and stems. Cut off and discard the poblano pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Cut off and discard the jalapeño pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds, then wash your hands.

Roast the peppers:
2 Roast the peppers:

Line a sheet pan with aluminum foil. Place the poblano pepper and jalapeño pepper on the prepared sheet pan; drizzle with olive oil and season with salt and pepper. Turn to coat. Arrange cut side down. Roast 11 to 13 minutes, or until browned and tender. Transfer to a cutting board. When cool enough to handle, keeping the peppers separate, roughly chop.

Cook the quinoa:
3 Cook the quinoa:

While the peppers roast, thoroughly rinse the quinoa under cold water; add to the pot of boiling water. Cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly; return to the pot. Stir in the juice of 1 lime wedge. Set aside in a warm place.

Cook the vegetables:
4 Cook the vegetables:

While the quinoa cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the squash and corn; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until lightly browned. Turn off the heat; stir in the juice of 1 lime wedge. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.

Cook the pork chops:
5 Cook the pork chops:

Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the pork chops and cook 4 to 6 minutes per side, or until cooked through. Leaving any browned bits (or fond) in the pan, divide between 2 dishes.

Make the sauce & plate your dish:
6 Make the sauce & plate your dish:

To the pan of reserved fond, add the chopped poblano pepper, sugar, the juice of the remaining lime wedges, ¼ cup of water, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until thickened. Turn off the heat; season with salt and pepper to taste. To the pot of cooked quinoa, add the cooked vegetables and half the cilantro. Stir to combine; season with salt and pepper to taste. Divide between the dishes of cooked pork chops. Top the pork chops with as much of the sauce as you’d like. Garnish with the remaining cilantro. Serve with any remaining sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475ºF. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the lime. Peel and small dice the onion. Cut the squash into ¼-inch-thick rounds. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Roughly chop the cilantro leaves and stems. Cut off and discard the poblano pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Cut off and discard the jalapeño pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds, then wash your hands.

2 Roast the peppers:

Line a sheet pan with aluminum foil. Place the poblano pepper and jalapeño pepper on the prepared sheet pan; drizzle with olive oil and season with salt and pepper. Turn to coat. Arrange cut side down. Roast 11 to 13 minutes, or until browned and tender. Transfer to a cutting board. When cool enough to handle, keeping the peppers separate, roughly chop.

Roast the peppers:
3 Cook the quinoa:

While the peppers roast, thoroughly rinse the quinoa under cold water; add to the pot of boiling water. Cook, uncovered, 16 to 18 minutes, or until tender. Turn off the heat. Drain thoroughly; return to the pot. Stir in the juice of 1 lime wedge. Set aside in a warm place.

4 Cook the vegetables:

While the quinoa cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the squash and corn; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until lightly browned. Turn off the heat; stir in the juice of 1 lime wedge. Season with salt and pepper to taste. Transfer to a plate. Wipe out the pan.

Cook the vegetables:
Cook the pork chops:
5 Cook the pork chops:

Pat the pork chops dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the pork chops and cook 4 to 6 minutes per side, or until cooked through. Leaving any browned bits (or fond) in the pan, divide between 2 dishes.

6 Make the sauce & plate your dish:

To the pan of reserved fond, add the chopped poblano pepper, sugar, the juice of the remaining lime wedges, ¼ cup of water, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until thickened. Turn off the heat; season with salt and pepper to taste. To the pot of cooked quinoa, add the cooked vegetables and half the cilantro. Stir to combine; season with salt and pepper to taste. Divide between the dishes of cooked pork chops. Top the pork chops with as much of the sauce as you’d like. Garnish with the remaining cilantro. Serve with any remaining sauce on the side. Enjoy!

Make the sauce & plate your dish: