Bone-In Chimichurri Pork Chop

Ingredients

• 2 Shallots
• 2 Garlic Cloves
• 12 Parsley Sprigs
• 1 oz Smoked Almonds
• 2 Chayotes
• 2 Bone-in Pork Chops
• ½ fl. oz. Red Wine Vinegar
• 2 tsp. Dried Oregano
• ¼ tsp. Red Pepper Flakes
• Olive Oil
• Salt Pepper
• 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

Instructions

1. 1

   Cook Within: Bone-in pork chops have a tendency to curl or “cup” when pan-seared. To prevent this, use a sharp knife to slice very shallow cuts spaced 2” apart into the outer edge of fat on pork chops Legend has it chimichurri was named for an Irish adventurer (possibly named Jimmy McCurry) who traveled to Argentina to join the country’s fight for independence

2. 2

   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 ½” slices. Rinse pork chops, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

3. 3

   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, ½ tsp. salt, and a pinch of pepper and spread into a single layer. Reserve pan; no need to wipe clean.

4. 4

   Make the Chimichurri: 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.

5. 5

   Cook Shallots and Finish Pork Chops: 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.

6. 6

   Sear the Pork Chops: medium-high heat. Place pork chops in hot pan and cook, undisturbed, until golden brown, 2-3 minutes. side up. Reserve pan; no need to wipe clean.

7. 7

   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. Ƀ Some can’t get enough garlic, and others prefer a lighter touch. Feel free to use to taste when making chimichurri. way when it comes to red pepper flakes. Add a pinch at first, taste, and add more if desired. the recipe before you start–we promise it will be time