Pork Chop Al Pastor

with charred pineapple, goat cheese, and chayote hash

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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Carb-Conscious Icon
A note about serious food allergies

The other white meat goes south of the border and gets some classic al pastor flavors in this easy-to-make, easier-to-love meal. Succulent pork is flavored with a slightly kick-y, delicious seasoning blend and charred pineapple, making for a perfect salt-to-sweet ratio. A melody of chayote squash and tomatoes topped with goat cheese is served alongside; together, this is a calorie-conscious, carb-conscious meal worthy of its name.

In Your Box (serves 2)

  • 4 oz. Pineapple Rings
  • 1 Chayote
  • 1 Red Onion
  • 4 oz. Grape Tomatoes
  • ¼ oz. Cilantro
  • 2 Boneless Pork Chops
  • 2 tsp. Chipotle Cinnamon Seasoning
  • 1 oz. Goat Cheese
  • Nutrition (per serving)

  • Calories
    466
  • Carbohydrates
    19g
  • Fat
    30g
  • Protein
    29g
  • Sodium
    1545mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve pineapple rings and pat dry. Trim chayote ends, and halve lengthwise. Use a spoon to scoop seed out of each half. Cut halves into ½” dice. Halve and peel onion. Cut halves into ¼" slices. Halve tomatoes. Mince cilantro, leaves and stems. Pat pork chops dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Char the Pineapple
    2

    Char the Pineapple

    Place a medium non-stick pan over high heat. Add 1 tsp. olive oil and pineapple to hot pan. Cook until lightly charred, 1-2 minutes per side. Transfer to a plate. Wipe pan clean and reserve.

  • Step 3 - Start the Chayote Hash
    3

    Start the Chayote Hash

    Return pan used to char pineapple to medium-high heat. Add 1 tsp. olive oil and chayote to hot pan. Stir occasionally until lightly browned, 2-3 minutes. Add onion, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper to pan. Stir occasionally until onion softens, 2-3 minutes. Transfer to prepared baking sheet. Roast until tender, 8-10 minutes. Wipe pan clean and reserve. While vegetables roast, sear pork chops.

  • Step 4 - Cook the Pork Chop
    4

    Cook the Pork Chop

    Return pan used to sear vegetables to medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook undisturbed until browned, 2-3 minutes. Flip chops and reduce heat to medium. Sprinkle with seasoning blend and top with charred pineapple. Cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes. Remove to a plate, rest 3 minutes, and tent with foil.

  • Step 5 - Finish the Chayote Hash
    5

    Finish the Chayote Hash

    Top roasted vegetables with tomatoes. Roast until tomatoes are warmed through, 1-2 minutes.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Place pork chop on a plate. Serve chayote hash alongside and top with goat cheese (crumble with your hands if needed) and cilantro.