[UPGRADE PORK CHOPS TO BAVETTE STEAK] Honey Chipotle Lime Pork Chop with Rice and Green Salad Compliant

Wash and dry produce. Zest and quarter lime. Grate carrot on the largest holes of a box grater. Trim and halve cucumber lengthwise; cut into 1/4 inch half moons. Reserve 1/2 tsp (1 tsp for 4) of chipotle puree.

Pat pork dry with paper towels and thinly slice crosswise. Season all over with salt and pepper. In a medium bowl, combine pork, remaining chipotle, a squeeze of lime, honey, and a pinch of zest until pork is fully coated.

Heat a drizzle of oil in a large pan over medium high heat. When oil is hot, add pork and cook until charred and cooked through, 2-4 minutes (cook in batches for 4 servings) (if pork is cooking too fast, lower heat to medium and cover.)

Transfer cooked pork to a plate and set aside. Return pan to low heat and 1/4 cup of water (1/3 for 4 servings), whisking to scrape any fond from the bottom of the pan. Bring sauce to simmer for 30-60 seconds, remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4). Add pork back to sauce and toss and until fully coated. Taste and season with salt and pepper if necessary.

While pork is cooking, in a large bowl, combine reserved chipotle puree, 1 TBSP olive oil, 1/2 TBSP water, juice from 2 lime wedges, 1/2 tsp sugar and a big pinch of salt & pepper (2 TBSP oil, 1 TBSP water, juice from 4 lime wedges, 1 tsp sugar for 4). Whisk until fully combined and thickened. Add spinach, cucumber, and carrot; toss until well dressed. Taste and adjust seasoning if necessary.