Pork Chop Al Pastor with charred pineapple, goat cheese, and chayote hash
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 4 oz. Pineapple Rings
- 1 Chayote
- 1 Red Onion
- 4 oz. Grape Tomatoes
- 1/4 oz. Cilantro
- 2 Boneless Pork Chops
- 2 tsp. Chipotle Cinnamon Seasoning
- 1 oz. Goat Cheese
Directions
-
Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
-
Prepare the Ingredients
-
Halve pineapple rings and pat dry. Trim chayote ends, and halve lengthwise. Use a spoon to scoop seed out of each half. Cut halves into ½” dice. Halve and peel onion. Cut halves into ¼" slices. Halve tomatoes. Mince cilantro, leaves and stems. Pat pork chops dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
-
Place a medium non-stick pan over high heat. Add 1 tsp. olive oil and pineapple to hot pan. Cook until lightly charred, 1-2 minutes per side. Transfer to a plate. Wipe pan clean and reserve.
-
Return pan used to char pineapple to medium-high heat. Add 1 tsp. olive oil and chayote to hot pan. Stir occasionally until lightly browned, 2-3 minutes. Add onion, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper to pan. Stir occasionally until onion softens, 2-3 minutes. Transfer to prepared baking sheet. Roast until tender, 8-10 minutes. Wipe pan clean and reserve. While vegetables roast, sear pork chops.
-
Return pan used to sear vegetables to medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook undisturbed until browned, 2-3 minutes. Flip chops and reduce heat to medium. Sprinkle with seasoning blend and top with charred pineapple. Cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes. Remove to a plate, rest 3 minutes, and tent with foil.
-
Top roasted vegetables with tomatoes. Roast until tomatoes are warmed through, 1-2 minutes.
-
Place pork chop on a plate. Serve chayote hash alongside and top with goat cheese (crumble with your hands if needed) and cilantro.