Pan-Seared Pork Chops with Pineapple-Serrano Relish and Spicy Cheddar Grits via HelloFresh.com
2 servings
2 pork chops
4 oz. pineapple
1 Serrano pepper
1 bunch cilantro
1 lime
1 shallot
1/2 C. instant grits
1/2 c. cheddar cheese
4 oz. watercress
1 Tb. olive oil
1 Tb. butter
Cut pineapple into 1/4" cubes. Mince shallot. Zest and halve the lime. Chop cilantro. Mince Serrano pepper. Make the relish: in a small bowl combine pineapple, lime zest, half the cilantro, half the Serrano, and 1 Tb. shallot. Season with salt and pepper.
In a small pot, bring 1 C. water to a boil over medium low heat. Meanwhile cook the pork: heat 1/2 Tb olive oil in a large skillet over medium high heat. Season the pork chips on both sides with salt and pepper. Add the pork chop to the pan and cook 4-6 minutes per side until cooked to desired doneness. Set aside to rest.
Make the cheddar grits: meanwhile, add the grits to the boiling water and simmer, covered for 5 minutes, until tender. Stir in 1 Tb. butter, the cheddar cheese, and remaining Serrano pepper. cook another 1 minute, until the flavors have melded.
Thinly slice the pork chops against the grain. Toss the watercress with a squeeze of lime, 1/2 Tb olive oil,and 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 remaining cilantro.
