Cilantro-Jalapeño Pork Chop

Our chefs took inspiration from the South, as well as South of the border, for this meal. A juicy pork chop is served with keto-friendly cauliflower grits that are amped-up with pepper jack cheese, jalapeños, and cilantro. A veggie side of roasted zucchini and yellow squash is topped with a scoop of cilantro butter. Tying the dish together is a salsa verde made from tangy tomatillos.

Ingredients: Pork Chop, Zucchini, Yellow Squash, Riced Cauliflower, Olive Pomace Oil, Heavy Cream, Water, Shredded Pepper Jack Cheese ((Pasteurized Milk, Hot Peppers (Jalapeño Peppers, Habanero Peppers), Cheese Culture, Salt, Enzymes), Potato Starch And Powdered Cellulose (Anti-Caking Agents), Natamycin (A Natural Mold Inhibitor)), Onions, Cilantro, Cream Cheese (Pasteurized Milk And Cream, Salt, Cheese Culture, Stabilizers (Xanthan Gum, Carob Bean Gum, Guar Gum)), Green Onions, Sliced Jalapeño Peppers (Jalapeño Peppers, Water, Salt, Vinegar, Calcium Chloride, Sodium Benzoate (Preservative), Riboflavin), Jalapeño Peppers, Jalapeño Powder, Sea Salt, Apple Cider Vinegar (Diluted With Water To 5% Acidity), Toasted Garlic Powder