Pork Chops With Chimichurri Recipes

PORK CHOPS WITH SMASHED POTATOES AND CHIMICHURRI SAUCE

Pork Chops With Smashed Potatoes and Chimichurri Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds small red-skinned potatoes
Kosher salt
3/4 cup fresh parsley
3/4 cup fresh cilantro
1/2 cup extra-virgin olive oil, plus more for brushing
1 medium shallot, roughly chopped
1 clove garlic, roughly chopped
2 tablespoons white wine vinegar or fresh lemon juice
Freshly ground black pepper
8 thin boneless pork chops (1 1/4 to 1 1/2 pounds)

Steps:

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 the potatoes are 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. 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.

Nutrition Facts : Calories 599, Fat 37 grams, SaturatedFat 7 grams, Cholesterol 78 milligrams, Sodium 323 milligrams, Carbohydrate 30 grams, Fiber 3 grams, Protein 35 grams

GRILLED PORK CHOPS WITH CHIMICHURRI

Grilled Pork Chops with Chimichurri image

We've paired this succulent pork with a simple, mild chimichurri (fresh herb sauce) that complements without overwhelming. This recipe makes enough sauce that you'll have some leftover; try it on potatoes, grilled vegetables or eggs.

Time 25m

Yield Serves 4

Number Of Ingredients 14

Ingredients

For the Chimichurri Sauce:
1 cup packed flat-leaf parsley
1/2 cup packed cilantro
2 tablespoons chopped white onion
2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon crushed red chile flakes
1/2 teaspoon fine sea salt
For the Pork Chops:
4 thick-cut (1 1/2-inch-thick) bone-in pork chops (14 to 16 ounces each)
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon cracked black pepper

Steps:

For the chimichurri sauce, combine all ingredients in a food processor with 1 tablespoon water. Process until blended; set aside.
Prepare a grill for medium-heat cooking, leaving one area of the grill cool (this will be a place to transfer the chops if they flare up).
Brush chops all over with oil and sprinkle with salt and pepper.
Grill, turning once or twice, until just cooked through, about 15 minutes.
Watch the chops carefully, and move them to the cool area of the grill if they flare up or brown too quickly.
Let rest 5 minutes; serve with the chimichurri on the side.

Nutrition Facts : Calories 550 calories, Fat 33 grams, SaturatedFat 9 grams, Cholesterol 195 milligrams, Sodium 600 milligrams, Carbohydrate 2 grams, Protein 60 grams

PORK CHOPS WITH CHIMICHURRI

Pork Chops with Chimichurri image

Chimichurri is a traditional Argentinian marinade/sauce that is usually paired with steak but this herbacious sauce is a wonderful accompaniment to pork as well.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

4 boneless pork loin chops (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
CHIMICHURRI:
1 cup packed fresh parsley sprigs
1/2 cup loosely packed basil leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
3 tablespoons red wine vinegar
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons water
2 tablespoons olive oil

Steps:

Sprinkle chops with salt and pepper. In a large skillet, cook chops in oil over medium heat for 3-5 minutes on each side or until a thermometer reads 160°., Meanwhile, place the herbs, vinegar, garlic and seasonings in a small food processor; cover and pulse until chopped. Add water; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with chops.

Nutrition Facts : Calories 261 calories, Fat 17g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 414mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

PORK CHOPS WITH CREAMY-CHIMICHURRI POTATO SALAD

Pork Chops with Creamy-Chimichurri Potato Salad image

Tender bone-in pork chops and a hearty potato salad combine with creamy chimichurri for a great weeknight dish.

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 6 servings.

Number Of Ingredients 8

Ingredients

1/4 cup KRAFT Real Mayo Mayonnaise
1-1/2 lb. red potatoes (about 5), cut into 1-inch cubes, cooked
1 cup frozen peas, thawed
1/2 cup finely chopped onions
2 stalks celery, finely chopped
2 hard-cooked eggs, chopped
2 tsp. oil, divided
6 bone-in pork chops (2-1/2 lb.), 1/2 inch thick

Steps:

Spoon half the Our Favorite Chimichurri into large bowl. Add mayo; whisk until blended. Add next 5 ingredients; mix lightly. Refrigerate until ready to serve.
Heat 1 tsp. oil in large skillet on medium-high heat. Add 3 chops; cook 4 min. on each side or until browned on both sides and done (145º F). Top each chop with 1 Tbsp. of the remaining Our Favorite Chimichurri; cover. Cook on low heat 3 min. Remove chops and juices from skillet; cover to keep warm. Repeat with remaining oil, chops and Our Favorite Chimichurri.
Serve with the potato salad.

Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g

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