Meal Kit
Bone-In Chimichurri Pork Chop
with roasted chayote and smoked almonds
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Tree Nuts (Almonds), Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
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 Chayotes
- 16 oz. Bone-in Pork Chops
- 2 Shallots
- 12 Parsley Sprigs
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1 oz. Smoked Almonds
- ½ fl. oz. Red Wine Vinegar
- 2 Garlic Cloves
- 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.
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Nutrition (per serving) EOdY923G
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Calories480
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Carbohydrates28g
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Net Carbs18g
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Fat17g
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Protein56g
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Sodium240mg
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
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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 1/2" slices. Rinse pork chops, pat dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
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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.
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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.
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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, 1/2 tsp. salt, and a pinch of pepper and spread into a single layer. Reserve pan; no need to wipe clean.
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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.
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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.
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