Bone-In Chimichurri Pork Chop

with roasted chayote and smoked almonds

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy, Tree Nuts

Calories Conscious
Carb Conscious
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
  • Info
    1 oz. Smoked Almonds
  • 2 Chayotes
  • 16 oz. Bone-in Pork Chops
  • ½ fl. oz. Red Wine Vinegar
  • 2 tsp. Dried Oregano
  • ¼ tsp. Red Pepper Flakes

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

    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

    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

    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

    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

    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

    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.

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