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.
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You Will Need
Large Non-Stick Pan
Before You Cook
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.
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.