Pan-Seared Pork Chops

🥘 Ingredients

• black pepper
• butter
  1 tbsp
• cheddar cheese
  ½ cup
• cilantro
  1 bunch
• grits
  ½ cup
• lime
  1 unit
• olive oil
  1 tbsp
• pineapple
  4 oz
• pork chops
  2 unit
• salt
• serrano pepper
  1 unit
• shallot
  1 unit
• watercress
  4 oz

🍳 Cookware

• small bowl
• small pot
• large pan
• large bowl

1. 

   1

   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.

   pineapple: 4 oz, shallot: 1 unit, lime: 1 unit, cilantro: 1 bunch, serrano pepper: 1 unit
2. 2

   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 black pepper .

   salt, black pepper
3. 

   3

   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.

   olive oil: 1 tbsp, pork chops: 2 unit
4. 

   4

   Make the spicy cheddar grits: meanwhile, add the grits to the boiling water and simmer, covered, for ⏱️ 5 minutes , until tender. Stir in 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.

   grits: ½ cup, butter: 1 tbsp, cheddar cheese: ½ cup
5. 

   5

   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 .

   watercress: 4 oz
6. 6

   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!