Careme

Ingredients

• Pork Boneless Center Cut Chops Value Pack (1 lb) 2 chops (about 10–12 oz total) $4.99 sale
• Fresh Tomatillo (1 lb) 1/2 lb (about 6–8 tomatillos), husked and rinsed $0.99 sale
• Chayote Squash (1 ct) 1, peeled and cut into 1/2-inch wedges $1.29 sale
• Simple Truth Organic® Roma Tomatoes (16 oz) 2 tomatoes, halved $2.99
• Organic Jumbo Red Onion (1 lb) 1/4 onion, thinly sliced (plus 1–2 tbsp more for salsa if you like) $2.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove, minced $2.29
• Lime 1, juiced —
• Cilantro (optional but great) 1/4 cup chopped —
• Olive oil or neutral oil 2–3 tbsp —
• Ground cumin 1 tsp —
• Chili powder or smoked paprika 1 tsp —
• Salt & black pepper to taste —

Instructions

1. Prep: Pat pork chops dry. Season both sides with 1 tsp cumin, 1 tsp chili powder, salt, and pepper. Peel/cut chayote. Husk/rinse tomatillos. Halve tomatoes; slice a bit of red onion.
2. Make quick tomatillo salsa (stove): In a small saucepan, add tomatillos and cover with water. Simmer until they turn olive-green and soften, 6–8 minutes. Drain. Mash with a fork (or blend) with minced garlic, lime juice, a pinch of salt, and cilantro/red onion to taste.
3. Grill the pork (grill): Preheat grill to medium-high. Oil grates. Grill chops 3–5 minutes per side depending on thickness, aiming for 145°F internal. Rest 5 minutes.
4. Char the veg (grill): While pork rests, toss chayote and tomato halves with oil, salt, and pepper. Grill chayote 3–4 minutes per side until charred-tender. Grill tomatoes cut-side down 2–3 minutes until blistered. (If your grill is tight on space, do this while the pork cooks.)
5. Serve: Slice pork. Plate chayote and tomatoes, spoon tomatillo salsa over pork, and finish with extra lime and a pinch of salt.