Preparation

Prepare Ingredients: Wash and dry all produce. Mince or grate garlic (1 small clove), reserving a pinch for the crema. Separate scallion whites and greens. Thinly slice the jalapeño (½ jalapeño), and mince some slices until you have (½ tsp). Zest the lime (¼ lime) and dice the tomato (½ large).

Pickle the Jalapeño: In a small microwave-safe bowl, combine sliced jalapeño (½ jalapeño), juice from lime (¼ lime), and a pinch of salt. Cover and microwave for 30 seconds. Set aside to pickle, stirring occasionally.

Cook the Pork Chop: Pat the pork chop (6 oz) dry with paper towels and season generously with Fajita Spice Blend (¼ tsp), salt, and pepper.

Heat butter in a large pan over medium-high heat. Cook the pork for 4-6 minutes per side, until browned and fully cooked through (internal temperature should reach 145°F). Transfer to a cutting board and allow to rest.

Make the Tomato Salsa: In a medium bowl, combine diced tomato (½ large), half the scallion greens, lime zest (¼ lime), a squeeze of lime juice (¼ lime), and as much of the minced jalapeño (½ tsp) as desired. Season with salt and pepper. Set aside.

Make the Garlic Lime Crema: In a small bowl, combine mayonnaise (1 Tbsp), sour cream (1 Tbsp), reserved minced garlic (pinch), a squeeze of lime juice (¼ lime), a big pinch of lime zest (¼ lime), and a pinch of minced jalapeño (to taste). For extra heat, add a splash of pickling liquid from the jalapeños. Stir in water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.

Finish & Serve: Thinly slice the pork chop crosswise. Divide the tomato salsa between plates and top with sliced pork. Drizzle the garlic lime crema over the pork and garnish with remaining scallion greens and as much pickled jalapeño as desired (drained first). Serve with remaining lime wedges.