Pork Chops With Smashed Potatoes and Chimichurri Sauce

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.
  3. 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.