1/2 cup extra-virgin olive oil, plus more for brushing
1 medium shallot, roughly chopped
1 clove garlic, roughly chopped
2 tbsp white wine vinegar or fresh lemon juice
Freshly ground pepper
8 thin bonelyess pork chops (1 1/4 to 1 1/2 lbs)
Instructions
Put the potatoes in a large pot and cover with cold water. Add 2 tsp 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 tsp 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.
Originally Submitted
9/27/2011
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