Crispy Pork with Southwest Potato Salad

RECIPESPLUS
13Ingredients
60Minutes
620Calories

Ingredients

US|METRIC
  • 1 2/3 pounds potatoes (peeled)
  • 6 tablespoons chili sauce
  • 4 tablespoons white wine vinegar
  • 1 1/4 cups fresh cilantro (a little reserved for garnish, remainder chopped)
  • 1 onion (peeled and finely diced)
  • 2 red chilies (cut into thin rings)
  • 6 tablespoons olive oil
  • 13 1/2 ounces kidney beans (drained and rinsed)
  • 13 1/2 ounces sweet corn (drained)
  • 4 steaks (pork loin, each about 4.25 oz)
  • 2 tablespoons all-purpose flour
  • 1 egg (beaten)
  • 3 1/2 ounces tortilla chips (crushed)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. For the potato salad, cook the potatoes in boiling salted water for 20 mins. Drain, rinse under cold water then cut into wedges. Mix the chili sauce, vinegar, chopped cilantro, onion and chilies then gradually stir in 2 tbsp oil. Season with salt then toss with the beans, sweet corn and potatoes. Allow to marinate for 30 mins.
    2. Meanwhile, dredge the pork in the flour, then the egg and finally the tortilla chips. Heat the remaining oil in a frying pan and fry the pork, turning, for 6-10 mins, until browned and crispy. Drain on paper towels. Garnish the salad with cilantro and serve with the pork.
    Discover more recipes from RecipesPlus

    NutritionView More

    620Calories
    Sodium20% DV470mg
    Fat45% DV29g
    Protein31% DV16g
    Carbs27% DV81g
    Fiber40% DV10g
    Calories620Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol55mg18%
    Sodium470mg20%
    Potassium1460mg42%
    Protein16g31%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate81g27%
    Dietary Fiber10g40%
    Sugars9g18%
    Vitamin A15%
    Vitamin C140%
    Calcium8%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop