Pork Chops With Smashed Potatoes & Chimichurri Sau Source: Food Network Magazine Course: Main Cuisine: Mediterranean Food Group: Pork Serves: 4 |
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Ingredients
| 1-1/2 pound(s) small red-skinned potatoes |
| 3/4 cup(s) fresh parsley |
| 3/4 cup(s) fresh cilantro |
| 1/2 cup(s) extra-virgin olive oil, plus more for brushing |
| 1 medium shallot, roughly chopped |
| 2 clove(s) garlic, chopped (more to taste) |
| 2 tablespoon(s) white wine vinegar or fresh lemon juice |
| Freshly ground pepper |
| 8 thin boneless pork chops (1 1/4 to 1 1/2 pounds) |
Instructions
Put the potatoes in a large pot and cover with cold water. Add 2 teaspoons salt, partially cover and bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. Drain, then return the potatoes to the pot and coarsely mash with a large spoon. Cover and keep warm.
Meanwhile, make the chimichurri sauce: Pulse the parsley, cilantro, olive oil, shallot, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor to form a coarse paste.
Heat a large grill pan over medium-high heat (I used a cast iron skillet on the stove). Pat the pork chops dry and season with salt and pepper. Lightly brush the grill pan with olive oil, then grill the chops until just cooked through, about 2 minutes per side. Serve the pork chops and potatoes with the chimichurri sauce.
Per serving: Calories 599; Fat 37 g (Saturated 7 g); Cholesterol 78 mg; Sodium 323 mg; Carbohydrate 30 g; Fiber 3 g; Protein 35 g |
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