with charred pineapple, goat cheese, and chayote hash
$9.95 per serving
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
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.
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.
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.
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.
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.
Finish the Chayote Hash
Top roasted vegetables with tomatoes. Roast until tomatoes are warmed through, 1-2 minutes.
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.