Pan-Seared Pork Chops
with Pineapple-Serrano Relish and Spicy Cheddar Grits
The unexpected sweet-and-salty combination of cheesy grits and tangy pineapple salsa is what makes this dish special. If you have a grill, these juicy pork chops would be the perfect reason to fire it up!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Pork Chops
4 ounce
Pineapple
1 unit
Serrano Pepper
1 bunch
Cilantro
1 unit
Lime
1 unit
Shallot
½ cup
Grits
½ cup
Cheddar Cheese
(Contains Milk)
4 ounce
Watercress
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
Cut the pineapple into 1⁄4-inch cubes. Mince the shallot. Zest and halve the lime. Chop the cilantro. Mince the serrano pepper, removing the seeds if you prefer less heat.
Make the pineapple-serrano relish: in a small bowl, combine the pineapple, lime zest, half the cilantro, and half the serrano (or less, to taste), and 1 tablespoon minced shallot. Season with salt and pepper.
Cook the pork: in a small pot, bring 1 cup of water to a boil over medium-low heat. Meanwhile, heat 1⁄2 tablespoon olive oil in a large pan over medium-high heat. Season the pork chops on both sides with salt and pepper. Add the pork chops to the pan and cook 4-6 minutes per side, until cooked to desired doneness. Set aside to rest for 5-6 minutes.
Make the spicy cheddar grits: meanwhile, add the grits to the boiling water and simmer, covered, for 5 minutes, until tender. Stir in 1 tablespoon butter, the cheddar cheese, and the remaining serrano pepper, to taste. Cook another 1 minute, until the flavors have melded. Taste and season with salt and pepper.
Thinly slice the pork chops against the grain. Toss the watercress with a squeeze of lime, 1⁄2 tablespoon olive oil, and a pinch of salt and pepper in a large bowl.
Plate the spicy cheddar grits and top with the sliced pork, pineapple-serrano relish, and a side of dressed watercress. Garnish with the remaining cilantro and enjoy!
