| Allergens
None
| Total Time
30 Minutes
| Servings
2
| Calories
547 Kcal
Ingredients
- 1 box Kidney Beans
- 1 unit Corn on the Cob
- 2 clove Garlic
- 1 unit Roma Tomato
- 1 unit Red Onion
- 1 unit Lime
- ¼ ounce Parsley
- 12 ounce Boneless Pork Chops
- 1 tablespoon Cajun Spice Blend
- unit Salt
- unit Pepper
- 2 teaspoon Olive Oil
- 1 jar Honey
Instructions
Prep the ingredients
Wash and dry all produce. If you have a grill, heat it to high. Zest, then halve the lime. Core, seed, and dice the tomato. Cut the corn kernels off the cob. Halve, peel, and finely dice half the onion. Finely chop the parsley. Mince or grate the garlic. Drain and rinse the beans.Marinate the pork
In a medium bowl, combine the garlic, half the lime zest, the juice of half a lime, and the Cajun seasoning. Rub the spice mixture into the pork chops. Season generously with salt and pepper and set aside to marinate.Make the salad
Heat a drizzle of oil in a large pan over medium- high heat. Add the corn and red onion to the pan and cook, tossing for 2-3 minutes, until softened. Season with salt and pepper. Add the beans and tomatoes to the pan and toss for 1 minute, until heated through. Season with salt and pepper. Remove from the pan and set aside in a large bowl. Stir in the remaining lime zest, remaining lime juice, and parsley .Cook the pork
Heat another drizzle of oil in the same pan over medium-high heat. Add the pork to the pan and cook for 3-4 minutes per side, or until cooked to desired doneness. Set aside to rest.TIP: You can cook the pork on the grill, too!