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, yellow squash, zucchini, cauliflower rice, olive oil, heavy cream, shredded pepper jack cheese ((pasteurized milk, jalapeno peppers, cheese culture, salt, enzymes), potato starch added to prevent caking, natamycin (a natural mold inhibitor)), cilantro, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), onions, jalapeño peppers, sliced jalapeño peppers (jalapeño peppers, water, distilled vinegar, salt, calcium chloride, garlic powder), green onions, jalapeño powder, sea salt, toasted garlic powder, apple cider vinegar