Jalapeño Butter Pork Chop with Cilantro Lime Chayote
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Trim chayote ends, quarter lengthwise, and scoop seed out. Cut across width into ½" slices. Wash hands thoroughly after working with chayote. For some, chayote can cause irritation or numbness in the hands.
Zest and halve lime. Cut one half into wedges and juice the other half.
Stem and mince cilantro.
Peel and halve shallot. Slice thinly.
Coarsely chop crispy jalapeños.
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.
Roast the Chayote
Place chayote and shallot on prepared baking sheet. Toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. 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.
Cook the 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.
Rest, 3 minutes.
While pork cooks, make butter.
Make the Butter
Combine softened butter, crispy jalapeños, 1 tsp. lime zest, and a pinch of salt and pepper in another mixing bowl.
Finish the Dish
Plate as pictured on front of card, garnishing pork chops with butter and chayote with cheese. Squeeze lime wedges over meal to taste. Bon appetit!
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