Pork Medallions and Chipotle Crema with Corn and Crispy Zucchini
Prep & Cook Time:60+ min.
Cook Within:4 days
Spice Level:Not Spicy
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You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Broil the Corn and Zucchini
Place corn and zucchini on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper.
Spread into a single layer and top zucchini with panko and a pinch of chili powder. (Rest is yours to do with as you please!)
Place under hot broil and broil until [condition], 8-12 minutes.
Keep an eye on oven as vegetables may burn easily under broiler.
While zucchini broils, cook pork.
[I'm very unsure of this time and under the broiler, especially since they will have to multitask to make this HCX. Let me know if this doesn't work]
[PIC: ear of corn and zucchini on baking sheet]
Cook the Pork Medallions
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pork medallions to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Remove from burner. Rest at least 2 minutes.
[PIC: medallions in pan]
Make the Sauce
Halve lime. Cut one half into wedges and juice the other half.
Stem and coarsely chop cilantro. [The R&D pic shows whole leaves; I'd talk Ryan about which it should be.]
Combine sour cream, chipotle pesto, 1 tsp. lime juice, and a pinch of salt in a mixing bowl.
[PICL lime wedges, cilantro, mixing bowl full of stuff]
Finish the Dish
Plate dish as pictured on front of card, topping corn with butter and garnishing dish with cilantro and squeezing lime wedges over meal to taste. Bon appétit!
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