BBQ-Glazed Pork Steak with Avocado Salad, Corn Chips & Jalapeños

Name: BBQ-Glazed Pork Steak with Avocado Salad, Corn Chips & Jalapeños Pre-Prepped | Three Steps | Ready in 15
Total time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Tomato; 1 tin Sweetcorn; 1 sachet Coriander; 1 packet Shredded Cheddar Cheese; 1 sachet Tex-Mex Spice Blend; 300 g Pork Loin Steaks; 1 packet Corn Chips; 1 packet Sour Cream; Avocado; 1 packet BBQ Sauce; 1 packet Mixed Salad Leaves; 1 packet Pickled Jalapeños; 1 Lemon

Pre-Prepped | Three Steps | Ready in 15

Get up to $175 off

With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, dive into a beef BBQ-glazed pork steaks paired with an avocado salad and corn chips for some crunch!

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

1 tin

Sweetcorn

1 sachet

Coriander

1 packet

Shredded Cheddar Cheese

1 sachet

Tex-Mex Spice Blend

300 g

Pork Loin Steaks

1 packet

Corn Chips

1 packet

Sour Cream

Avocado

1 packet

BBQ Sauce

1 packet

Mixed Salad Leaves

1 packet

Pickled Jalapeños

Lemon

Nutrition Values

Calories721 kcal

Energy (kJ)3020 kJ

Fat42.5 g

of which saturates15 g

Carbohydrate35.6 g

of which sugars15.6 g

Dietary Fibre10.8 g

Protein46.8 g

Sodium858 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Heat olive oil in a frying pan over medium-high heat • Cook pork and spice blend, turning to coat, until cooked through, 3-4 mins each side • Add BBQ sauce and toss to coat. Set aside to rest

• Meanwhile, slice avocado in half and scoop out flesh • Roughly chop avocado and tomato • Halve the lemon • Drain the sweetcorn

• In a bowl, combine salad leaves, avocado, corn, tomato, cheese, jalapeños (if using), a squeeze of lemon juice and a drizzle of oil. Season • Slice the pork. Plate up BBQ-glazed pork, avocado salad and corn chips • Tear over coriander. Serve with sour cream and any remaining lemon cut into wedges