Chimichurri Pork Chops (Blender Required) With Gaucho-Style Vegetable Sauté

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 4 Parsley Sprigs
  • 5 Cilantro Sprigs
  • 2 Garlic Cloves
  • 8 Asparagus
  • 8 Cherry Tomatoes
  • Yellow Bell Pepper
  • 2 Boneless Pork Chops
  • 1/4 tsp Red Pepper Flakes
  • 1 oz Red Wine Vinegar
  • 1 oz Shaved Parmesan

Directions

  1. Thoroughly rinse produce and pat dry. Sliver garlic. Remove white bottoms and cut asparagus into 1" pieces at an angle (called a “bias” cut). Halve cherry tomatoes. Remove membrane (spiny white innards) and seeds of yellow bell pepper and slice into ½" strips. Rinse the pork chops and pat dry.

  2. Bring a medium pot of 4 cups of water and 1 tsp. salt to a boil. Add asparagus pieces and reduce to a simmer. Cook for 4-5 minutes, or until asparagus becomes bright green and fork tender. Drain water and remove asparagus.

  3. Place the parsley, cilantro, garlic, red pepper flakes, and red wine vinegar in a blender. Blend on low, adding a slow drizzle of olive oil until the herbs form a rich, pourable puree. Season with a pinch of salt and pepper and set aside at room temperature until ready to serve.

  4. In a medium pan over medium-high heat, warm 2 tsp. olive oil. Add the bell pepper and sauté for 1-2 minutes. Add the asparagus and sauté for another 1-2 minutes. Lastly, add the tomatoes and sauté for a final 2 minutes, until sauté is slightly caramelized and browned. Season with a pinch of salt and pepper. Remove from pan and keep warm until ready to serve.

  5. In the same pan used to sauté the vegetables, warm 2 tsp. olive oil over medium-high heat. Season both sides of the pork chops with a pinch of salt and pepper, and cook for 5-6 minutes on each side, until browned and slightly caramelized or internal temperature has reached 145 degrees. Remove from pan and set aside keep warm until ready to serve.

  6. Place a serving of vegetable sauté on the plate. Place a pork chop atop the vegetables. Spoon chimichurri over the pork chops. Garnish with shaved Parmesan and a crack of black pepper, if desired.

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