Bone-In Chimichurri Pork Chop

with roasted chayote and smoked almonds

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy, Tree Nuts

Calorie-Conscious Icon
Carb-Conscious Icon
A note about serious food allergies

Raise a glass to Jimmy McCurry, the man who brought you chimichurri! (Except probably not, but why ruin a good story?) However this mix of parsley, vinegar, and spices came to be, we're glad it did. And you will be too, after you taste how well it melds with a juicy bone-in pork chop. No need to toast the chayote; it gets seared, roasted, and served with smoked almonds and shallot. With all this deliciousness, have a drink for yourself and the flavorful, calorie and carb conscious, beaut of a meal you prepared.

In Your Box (serves 2)

  • 2 Shallots
  • 2 Garlic Cloves
  • 12 Parsley Sprigs
  • 1 oz. Smoked Almonds
  • 2 Chayotes
  • 2 Bone-in Pork Chops
  • ½ fl. oz. Red Wine Vinegar
  • 2 tsp. Dried Oregano
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
    450
  • Carbohydrates
    18g
  • Fat
    20g
  • Protein
    50g
  • Sodium
    427mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel and slice shallots into very thin rounds. Mince garlic. Mince parsley stems and leaves. Finely chop smoked almonds. Trim chayote ends and halve lengthwise. Use a spoon to scoop seeds out of each half. Cut across width into ½" slices. Rinse pork chops, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Make the Chimichurri
    2

    Make the Chimichurri

    In a small mixing bowl, combine red wine vinegar, dried oregano, garlic (to taste), parsley, red pepper flakes (to taste), 2 Tbsp. olive oil, 1 Tbsp. water, and a pinch of salt and pepper. Set aside.

  • Step 3 - Sear the Pork Chops
    3

    Sear the Pork Chops

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Place pork chops in hot pan and cook, undisturbed, until golden brown, 2-3 minutes. Transfer to one half of prepared baking sheet, seared side up. Reserve pan; no need to wipe clean.

  • Step 4 - Sear the Chayote
    4

    Sear the Chayote

    Heat 1 tsp. olive oil in pan used to sear pork chops over medium-high heat. Working in batches if necessary, place chayote in hot pan and cook, undisturbed, 2-3 minutes. Remove pan from burner and transfer chayote to other half of prepared baking sheet. Toss with smoked almonds, ½ tsp. salt, and a pinch of pepper and spread into a single layer. Reserve pan; no need to wipe clean.

  • Step 5 - Cook Shallots and Finish Pork Chops and Chayote
    5

    Cook Shallots and Finish Pork Chops and Chayote

    Place baking sheet in oven and bake until pork chops reach a minimum internal temperature of 145 degrees and chayote is tender, 8-10 minutes. While pork chops and chayote bake, heat 2 tsp. olive oil in pan used to sear chayote over medium heat. Add shallots to hot pan, and cook, stirring constantly, until tender and caramelized, 3-4 minutes. Remove pan from burner.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of chayote on a plate and garnish with shallot. Add a pork chop to plate and garnish with chimichurri.