| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 20minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 20minutes |
Ingredients
- 4 pork chops ctr cut lean, trimmed of excess fat
- 2 chayote
- 1 lime about 2 tbsp lime juice
- 1 clove fresh Garlic minced
- 1/2 cup dry white wine
- 1/2 cup water
- salt & pepper to taste
- 2-3 sprays non-stick spray oil
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Cut the Chayotes in half then scoop out the pit (it is small and nearly the same color as the chayote). Slice the halves to about 1/4" thick. Set aside.
- Preheat the skillet on medium-high. Meanwhile, score the edges of the chops to prevent curling. Spray them lightly with cooking oil. Season them with salt and pepper to taste.
- When the pan is hot, spray with oil and add the pork chops. Sear them quickly on both sides, then reduce heat and cook another 3 minutes or so per side, until nearly done.
- Remove the pork chops to a platter so that the juices can collect (you'll add it back later).
- Add the garlic to the skillet and stir for about 30 seconds until it starts to brown. Add the chayote slices and sauté over medium-high heat to brown everything.
- Add the wine and reduce by half, stirring. Add the water and stir again to mix it all together. Squeeze in the 2 tablespoons of lime juice. Stir.
- Return the pork chops and the accumulated juices to the skillet, slipping the chops underneath the chayote so they are at the bottom. Cover and cook about 2 minutes. Turn the chops and cook another 2 minutes or until the chops are done (it should take little time to finish the chops).