Green Chili Pork Chops with Cumin Lime Slaw
6 portions
40mIf you're looking to impress without making a mess, this recipe packs lively Mexican flavors into a streamlined sheet pan dinner.
What you will need
1/2 lb Tomatillos
1 Jalapeño
1 White Onion
1 1/2 lb. thin cut. Pork Chops
14 oz. Garbanzo Beans
1 Tbsp Cumin
1 bunch Cilantro
8 oz. Greek Yogurt
1 lb. Cabbage
1 Lime
Salt
Black Pepper
(Nutritional facts 124 calories, 3.83 g fat, 13.71 g carbohydrates, 9.75 g protein, 14 mg cholesterol, 314 mg sodium)How to cook
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Preheat oven to 450°F
Preheat oven to 450°F.
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Remove the papery outer sheath from the tomatillos. They're usually a little sticky, so give them a quick rinse.
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Remove and discard the stem and seeds from the Jalapeño.
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Slice off the stem and root tips of the onion. Cut it in half through the axis. Remove and discard the outer peel.
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Crack opened that can of garbanzo beans and get rid of the packing liquid.
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Season the pork chops with salt and pepper and maybe some cumin if you've got enough to spare.
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Line a sheet tray with parchment or a silpat for easy cleanup. Place the tomatillos, onion, and Jalapeño on one side. Divide the tray with the pork chops. Place the strained Garbanzo beans on the opposite side.
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Pop the whole tray in the oven for 20 minutes. Don't forget to set a timer! Meanwhile, prepare the slaw.
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Remove the core and slice the cabbage.
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Discard the bottom ends of the cilantro and give the bunch a rinse in cool, fresh water.
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Dump the yogurt in a large mixing bowl.
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Squeeze in the juice from 1 of the limes.
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Add the tablespoon of ground cumin and mix well.
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Add the shredded cabbage.
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Grab a few sprigs of cilantro. Tear them up into bite-sized sprigs and add them to the bowl. Reserve most of the cilantro for the green sauce. You can take a little break now while you wait for the sheet tray to come out of the oven.
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When the timer goes off, pull out the sheet tray.
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Transfer the pork chops to a side dish and cover them to keep warm while you finish the accoutrements.
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Once the sheet tray is out of the oven, add the roasted garbanzo beans and mix it all up.
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Moving on to the green sauce. Squeeze the juice of the second lime into a blender or food processor.
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Add the cilantro.
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Add the Jalapeño.
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And the onion.
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Dump in the tomatillos.
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Blend until smooth.
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Serve pork chops on a bed of slaw with a scoop of tomatillo salsa.
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