Pan-Seared Pork Chops

Make the pineapple relish: In a small bowl, combine the pineapple, lime zest, half the cilantro, half the serrano (or less if you like!), and shallot. Season with salt and pepper.

Cook the pork: In a small pot, bring 1 cup water (or 2 cups for 4 people) to a boil over medium-low heat. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season the pork chops on both sides with salt and pepper. Add the pork chops to the pan and cook 4-6 minutes per side, until cooked to desired doneness. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Set aside to rest for 5-6 minutes.

Make the spicy cheddar grits: Meanwhile, add the grits to the boiling water and simmer, covered, for 5 minutes, until tender. Stir in butter, cheddar cheese, and the remaining serrano, if desired, to taste. Cook for another 1 minute. Season with salt and pepper to taste.

Make the salad: Tear the watercress into smaller pieces. In a large bowl, toss the watercress with a squeeze of lime, a drizzle of oil and a pinch of salt and pepper to taste.