Bone-In Chimichurri Pork Chop with roasted chayote and smoked almonds
If this song by Hiatus Kaiyote, "Building a ladder" doesn't tingle your soul then I'm sure this pork chop recipe will. Pull out a warm bold glass of Liberty School Cabernet Sauvignon for this one. Check out the recipe below courtesy of HomeChef:
If you'd like to try Home Chef do so through our invitation: CLICK HERE
- 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
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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.
In a small mixing bowl, combine red wine vinegar, 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.
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Place pork chops in hot pan and cook, undisturbed, until golden brown, 2-3 minutes. Transfer to one half of prepared baking sheet, seared side up. Reserve pan; no need to wipe clean.
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.
Place baking sheet in oven and bake until pork 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.
Place a serving of chayote on a plate and garnish with shallot. Add a pork chop to plate and garnish with chimichurri.