Pan-Seared Pork Chops

🥘 Ingredients

• butter
  1 tbsp
• cheddar cheese
  ½ cup
• cilantro
  1 unit
• grits
  1 c
• lime
  1 unit
• olive oil
  1 tbsp
• pineapple
  1 unit
• pork chops
  2 pieces
• serrano pepper
  1 unit
• shallot
  1 unit
• watercress
  1 unit

🍳 Cookware

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

1. 

   1

   Cut pineapple into ¼-inch cubes, mince shallot , zest and halve lime , chop cilantro , and mince serrano pepper (removing seeds if less heat is desired).

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

   In a small bowl , combine the pineapple, lime zest, half the cilantro, half the serrano pepper, and 1 tablespoon minced shallot. Season with salt and pepper to make the relish.
3. 

   3

   In a small pot , bring 1 cup of water to a boil over medium-low heat. Meanwhile, heat ½ tablespoon olive oil in a large pan over medium-high heat. Season pork chops on both sides with salt and pepper. Add to the pan and cook 4-6 minutes per side, until cooked to desired doneness. Remove from heat and let rest ⏱️ 5 minutes .

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

   4

   Add grits to the boiling water and simmer, covered, for ⏱️ 5 minutes , until tender. Stir in 1 tablespoon butter , cheddar cheese , and the remaining serrano pepper, to taste. Cook another ⏱️ 1 minute , until flavors have melded. Season with salt and pepper.

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

   5

   Thinly slice the rested pork chops against the grain. In a large bowl , toss watercress with a squeeze of lime juice, ½ tablespoon olive oil, and a pinch of salt and pepper.

   watercress: 1 unit
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.