"I basically re-create a Blue Apron meal for spiced pork chops with a few modifications. To start, you'll need: two boneless, center-cut pork chops, two scallions, a Granny Smith apple, a couple of sweet potatoes, a lime, cilantro, and some Mexican spices, plus some greens to sauté on the side. Check out the full directions below—they look long and complex, but it's totally worth it."
–Hilary George-Parkin, Fashion Editor
Boil a pot of water and preheat your oven to 425, then cut the peppers in half and remove the stem, ribs, and seeds—wash your hands a lot afterward, trust me on this—toss the peppers with olive oil, salt, and pepper, and place them cut sides down on a sheet pan. Roast them for 18 to 20 minutes, until they’re charred on the top and tender.
Right after you put them in, prep the scallion: leave the white bottoms whole and thinly slice the green tops. When the peppers have about 10 minutes left in the oven, add the white bottoms of the scallions, tossing them in olive oil and salt and pepper first.
Next, cut the sweet potato into medium-sized cubes and boil for about 14 to 16 minutes. When they seem soft enough to mash, drain the water and return the potatoes to the pot. Add butter—or milk! or coconut oil! up to you—and salt and pepper and mash away. I like to make extra and use throughout the next few lunches and dinners.
Next up: pork chops. If you haven’t cooked them before, don’t worry, they’re less intimidating than they seem. Pat them dry with paper towels, season them with salt, pepper, and Mexican spices—ideally chile powder, ground cumin, and ground coriander—and sauté them on medium-high for 2 to 4 minutes per side.
When the pork chops are done and resting on a plate somewhere warm, heat up two teaspoons of olive oil and a couple cloves of minced garlic and then add your greens to the pan—I slice a bunch of collard greens into strips and then add them a minute or so after the garlic.
Final step: the salsa. Your poblanos and scallions are no doubt all charred and delicious-looking by now, and hopefully cool enough to handle, so chop them up into smallish pieces. Then, core and small dice the apple, and chop up as much cilantro leaves as you’d like, using both the leaves and stems.
Put all of that in a bowl with the green tops of the scallions, add a tiny bit of olive oil and some salt and pepper, and you’re good to go. Now, you can plate the dish—add the pork chops, sweet potato, and greens, and spoon the salsa on top. Now, eat! (Or Instagram first—no judgment.)"