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Pork Chop Burrito Bowl

Source: National Pork Board

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PREP TIME

20 mins

COOK TIME

10 mins

SERVING SIZE

4

What You’ll Need

  • 2 Prairie Fresh® ribeye pork chops
  • 1 tablespoon olive oil
  • 2 tablespoons brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 1 cup basmati rice
  • ¼ cup chopped cilantro
  • ½ teaspoon salt
  • 1 lime, juiced
  • 1 tablespoon unsalted butter
  • ½ red onion, sliced thin
  • 1 bell pepper, sliced thin (any color works)
  • 1 tablespoon extra-virgin olive oil

 

Toppings

  • 1 can (15 ounce) black beans, drained + rinsed
  • 2 cups of cooked corn kernels
  • ¼ cup guacamole
  • ½ cup Pico de Gallo or salsa
  • 1 cup shredded Mexican cheese
  • 1 cup chopped kale
  • Lime wedges

Directions

  1. Prepare rice per package directions. Once done, mix in juice from one lime, salt, and chopped cilantro. Set aside.
  2. Preheat the air fryer to 400 F for 5 minutes. Pat pork chops dry with paper towels. Rub both sides of pork chops with oil.
  3. In a small mixing bowl, combine brown sugar and spices. Rub both sides of the pork chops with the spice mixture.
  4. Place pork chops in a single layer in the basket of the air fryer. Air fry for 8 to 9 minutes, flipping halfway through. Cook pork chops until the internal temperature reaches 145 to 160 F. Allow a 3-minute rest. Slice pork chops into medium-sized pieces.
  5. In a separate skillet, add the oil over medium-high heat. Once the oil is hot, add the sliced onions and peppers. Cook for 4 to 6 minutes, stirring regularly, until the onions are translucent, and the peppers are soft. Remove from the pan and set aside.
  6. Grab your bowl(s) and layer on ¼ cup of each ingredient: rice, onions, peppers, beans, pork chop pieces, guacamole, corn, chopped kale, Pico de Gallo or salsa, shredded cheese, and lime wedges.

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