Ingredients

• 1 x pork chops
• ¼ pack juarez meat spice
• ½ tbsp olive oil
• 1 pack corn
• 1 clove garlic
• ½ tsp salt
• ½ tsp black pepper
• ½ dl cream
• 1 x tomato
• 1 x green chili
• ¼ pack fresh coriander
• ½ x yellow onion
• ¼ x lime
• 50 g feta cheese
• 4 x potato wrap

Method

1. Cover the pork chops with juarez meat spice and olive oil, stir and marinate.
2. Now make the corn stew. Mince the garlic and add to a saucepan with a knob of butter. Cook for a few minutes.
3. Add corn and cream and bring to a simmer. Season with salt and pepper. Set aside.
4. Start making the tomato salsa by mincing the tomato, green chili, onion and coriander. Add to a bowl, mix and season with lime juice.
5. Cook the pork chops in a frying pan on high heat. When the meat is done cooking, let it rest for a few minutes before slicing.
6. Serve the potato wraps filled with tomato salsa, corn stew, sliced pork chops and feta cheese.
7. Note! Set aside half of the tomato salsa if you follow the weekly menu. It will be used in another dinner.