CHEF JEFF — ONE BYTE AT A TIME: Chimichurri Pork ChopsFor a taste of South America, try some chimichurri sauce over sauteed pork.
For a taste of South America, try some chimichurri sauce over sauteed pork.
Chimichurri Pork Chops
3 large garlic cloves, peeled
¾ cup fresh flat parsley leaves
Pinch red pepper flakes
1½-tablespoons olive oil
2 teaspoons apple cider vinegar
¼ cup water
¾ pound boneless pork chops
Salt and freshly ground black pepper
With food processor running, drop garlic down feeding tube. Add parsley and pulse. Add pepper flakes, olive oil, vinegar and water. Process to form thick sauce; (if making by hand, chop parsley and garlic together and mix in remaining ingredients.) Heat nonstick skillet over high heat. Add chops and brown 2 minutes on each side. Sprinkle with salt and pepper to taste. Reduce heat to medium, cover with lid and cook 5 minutes. Meat thermometer should read 160 degrees. Remove from heat. Spoon sauce over pork. Serve.
Yield: Serves 2.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.