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Pork Chops With Smashed Potatoes and Chimichurri Sauce
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 599
- Total Fat
- 37 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 78 milligrams
- Sodium
- 323 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 3 grams
- Protein
- 35 grams
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 599
- Total Fat
- 37 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 78 milligrams
- Sodium
- 323 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 3 grams
- Protein
- 35 grams
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)
Directions
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28m
Easy
CLASS
- 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.
