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.
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.
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.
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.
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.
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.
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.