Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Pork Chops With Smashed Potatoes and Chimichurri Sauce

Name: Pork Chops With Smashed Potatoes and Chimichurri Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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 pepper; 8 thin boneless pork chops (1 1/4 to 1 1/2 pounds)

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Nutrition Info

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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 pepper

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

Directions

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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