Zest and halve lime. Cut one half into wedges and juice the other half.

Stem and mince cilantro.

Coarsely chop crispy jalapeños.

Peel and halve shallot. Slice thinly.

Trim chayote ends, quarter lengthwise, and scoop seed out. Cut across width into 1/2" slices. Wash hands thoroughly after working with chayote. For some, chayote can cause irritation or numbness in the hands.

Combine cilantro, lime juice, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.

Pat pork chops dry and season all over with seasoning blend.

Place chayote and shallot on prepared baking sheet. Toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

Spread into a single layer. Roast in hot oven until vegetables are tender, 16-18 minutes.

Remove from oven and toss with cilantro-lime mixture. Sheet will be hot! Use a utensil.

While chayote roasts, cook pork.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook until golden brown and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side.

Remove from burner. Rest, 3 minutes.

While pork cooks, make butter.

Combine softened butter, crispy jalapeños, 1 tsp. lime zest, and a pinch of salt and pepper in another mixing bowl. Set aside.

Plate dish as pictured on front of card, garnishing pork chops with butter and chayote with cheese. Squeeze lime wedges over meal to taste. Bon appétit!