Pork Chops in Guava and Ancho Chile Glaze with Toasted Millet and Warm Chayote Salad

Instructions

1. 1

   1. Season the pork chops on both sides with 4 g (3/4 tsp) salt, black pepper, and ground cumin. Let them rest for 10 minutes at room temperature while you prepare the rest.

2. 2

   2. In a small saucepan, combine the guava paste, water, ground ancho chile, garlic, lime juice, apple cider vinegar, and honey. Cook over medium heat for 5 to 7 minutes, stirring, until smooth and thickened into a glaze. Keep warm.

3. 3

   3. For the millet, heat 1 tablespoon olive oil in a medium pot over medium heat. Add the millet and toast for 2 minutes, stirring often. Add the chicken broth and 2 g (1/4 tsp) salt. Once boiling, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Turn off the heat, stir in the butter, and fluff with a fork.

4. 4

   4. While the millet cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chayote and red onion with 2 g (1/4 tsp) salt. Cook for 6 to 8 minutes, tossing, until the chayote is tender but still slightly firm. Remove from the heat and toss with the fresh cilantro and toasted pumpkin seeds.

5. 5

   5. Preheat the oven to 220 °C / 425 °F.

6. 6

   6. In an oven-safe skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the pork chops for 2 minutes per side until lightly crusted.

7. 7

   7. Brush the pork chops with half of the guava-ancho glaze. Transfer the skillet to the oven and bake for 8 to 10 minutes at 220 °C / 425 °F, or until the pork chops are fully cooked. Remove from the oven and let rest for 5 minutes.

8. 8

   8. Serve a bed of toasted millet on each plate, place a pork chop on top, spoon over more glaze, and finish with the warm chayote and red onion salad on the side.