Tortilla and cheese, the classic combination brought to you by a million and one varieties of Mexican cuisine, is perfectly highlighted in this festive dinner. Salty, crunchy goodness triumphantly tops a delicious pork chop, and the squash side, dotted with a lively lime crema, provides the perfect counterbalance to the rich cheese and pork. Light and rich, textured and soft… this meal provides the perfect marriage of contrasts, to go brilliantly with the classic union of tortilla and cheese.
Trim zucchini and yellow squash ends, halve lengthwise, and cut into ½” half-moons.
Halve lime. Quarter one half and juice remaining half.
Stem and mince cilantro.
Pat pork chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Place zucchini and yellow squash on prepared baking sheet and toss with seasoning blend, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven 15 minutes.
Remove from oven. Vegetables will finish cooking in a later step.
While vegetables roast, sear pork chop.
Sear the Pork Chops
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add pork chops to hot pan and sear until browned, 2-3 minutes per side.
Remove from burner. Pork chops will finish cooking in a later step.
Finish Pork Chops and Vegetables.
In a mixing bowl, combine sour cream and 1 tsp. lime juice.
Coarsely crush tortilla strips. In another mixing bowl, combine tortilla strips, cheese, and 1 tsp. olive oil.
Carefully, move vegetables on baking sheet to one side. Place pork chops in empty space and top with tortilla strip-cheese mixture.
Roast until pork chops reach a minimum internal temperature of 145 degrees, 6-7 minutes.
Finish the Dish
Plate dish as pictured on front of card, drizzling vegetables with lime sour cream and garnishing with cilantro. Squeeze lime wedges over to taste. Bon appétit!