Pork Chops With Smashed Potatoes and Chimichurri Sauce

Total Time:
25 min
10 min
15 min

4 servings

  • 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 pepper
  • 8 thin boneless pork chops (1 1/4 to 1 1/2 pounds)
  • 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. 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

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Great Grilled Mains