Sometimes making dinner is hard.
I’ll just throw this out there – sometimes I decide what to cook based almost solely on the number of dishes/utensils/cutting boards/etc that I will have to clean up when it’s all over.
There. I said it.
Never mind what my people want to eat, sometimes my tired self just thinks: “But will it make a mess??”
Someone tell me I’m not alone.
Last night I pulled out this recipe (originally from a Pampered Chef cookbook) for Chili Lime Pork, and while it looks and tastes great, the greatest blessing from above is that clean-up is a breeze- all done in one pan.
All the praise hands.
Try it if you, like me, have ever considered feigning an illness when it’s time to do the dishes.
The truth shall set you free.
Chili Lime Pork with Corn Salad
- 1 tbsp vegetable oil
- 4 boneless pork chops
- 1 tbsp plus 2 tsp Chili Lime seasoning, divided
- 2 ears corn, husks removed
- 1 medium red bell pepper
- 1 small red onion
- 1 medium zucchini
- 1 cup grape tomatoes
- 2 garlic cloves
- ½ cup queso fresco, crumbled (see cook’s tip)
- ½ cup fresh cilantro leaves
- Heat the oil in a cast iron skillet over medium heat for 6 minutes.
- Season the pork with 1 tbsp of the rub. Remove the kernels from the cob. Chop the pepper and onion in a medium dice.
- Place the pork in the skillet. Sear the pork, undisturbed, for 4 minutes. Flip and cook for about 4–6 minutes, or until the internal temperature reaches 140°F (60°C) for medium doneness. Remove the pork from the skillet.
- Add the corn and cook, undisturbed, for 4 minutes.
- Slice the zucchini into half-moons with the and halve the tomatoes with the.
- Add the onion and bell pepper to the skillet and cook 4 minutes, stirring occasionally.
- Add the zucchini and finely diced garlic to the skillet; cook for an additional 2 minutes.
- Remove the skillet from the heat. Stir in the remaining rub, tomatoes, queso fresco, and chopped cilantro. Serve with the pork chops.