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
- Cover the pork chops with juarez meat spice and olive oil, stir and marinate.
- Now make the corn stew. Mince the garlic and add to a saucepan with a knob of butter. Cook for a few minutes.
- Add corn and cream and bring to a simmer. Season with salt and pepper. Set aside.
- Start making the tomato salsa by mincing the tomato, green chili, onion and coriander. Add to a bowl, mix and season with lime juice.
- 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.
- Serve the potato wraps filled with tomato salsa, corn stew, sliced pork chops and feta cheese.
- Note! Set aside half of the tomato salsa if you follow the weekly menu. It will be used in another dinner.
