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Southwestern Pork Chop

Southwestern Pork Chop with Nectarine-Tomato Salsa, Avocado, and Tortilla Chips

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Pork chops are seared in a Southwest-inspired spice blend (think: cumin, garlic, a little chile) and served with a warm summer salsa. Juicy nectarine is added to the standard tomato, onion, and cilantro mix, bringing extra sweetness to balance the acidity. Crunchy homemade tortilla chips are on hand for scattering or scooping—you decide.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 670
  • Protein 37g
  • Total Carb 50g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • nectarines
    • 2
    • nectarines
  • cilantro
    • 1/8 ounce
    • cilantro
  • red onion
    • 1
    • red onion
  • garlic
    • 2 cloves
    • garlic
  • corn tortillas
    • 3
    • corn tortillas
  • sherry vinegar
    • 1 tablespoon
    • sherry vinegar
  • boneless pork chops
    • 2
    • boneless pork chops
  • Southwestern spice mix
    • 1 teaspoon
    • Southwestern spice mix
  • avocado
    • 1
    • avocado

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Halve tomatoes. Slice off rounded sides of nectarines, discarding pits; roughly chop. Roughly chop cilantro leaves and stems. Peel onion and cut into small dice. Thinly slice garlic. Stack tortillas and cut into 8 equal wedges.

  2. Make nectarine-tomato salsa

    Make nectarine-tomato salsa

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add tomatoes, nectarines, onion, and garlic and sauté, stirring, until softened, 5 minutes. Transfer to a medium bowl; wipe pan clean and reserve for the next step. Season nectarine-tomato salsa with ½ teaspoon salt and pepper as desired, then add sherry vinegar and 1 tablespoon olive oil and toss to coat. Set aside.

  3. Sear pork chops

    Sear pork chops

    Pat pork chops dry with paper towel and season all over with Southwestern spice mix, ½ teaspoon salt, and pepper as desired. Return pan from salsa to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add pork and sear until browned and cooked through, 3-5 minutes per side. Transfer pork to cutting board; set aside to rest for about 5 minutes.

  4. Bake tortilla chips

    Bake tortilla chips

    While pork chops sear, on a baking sheet, toss tortilla wedges with ½ tablespoon olive oil and ⅛ teaspoon salt. Arrange in a single layer and bake until golden and crisp, 6-8 minutes. Meanwhile, halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice.

  5. Finish salsa and plate pork

    Finish salsa and plate pork

    Cut rested pork chops into ¼-inch slices. To bowl with nectarine-tomato salsa, add half of cilantro and toss to combine; divide between serving plates. Top with Southwestern pork chop and avocado. Garnish with remaining cilantro and serve with tortilla chips for scooping. Dig in!

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