our receipes

PORK CHOPS WITH SMASHED POTATOES AND CHIMICHURRI

A delightful addition to your repertoire of pork chops meals, our recipe adds chimichurri to create a hearty, flavorful dish that brings out the best in your pork.

PORK CHOPS WITH SMASHED POTATOES AND CHIMICHURRI BIONDI

(Best served hot)

Total Time 40 mins

Cook Time: 20 mins
Marinating: 2 – 24 hrs
Prep Time: 20 mins
Course: Main Course
Cuisine: Argentinean, USA
Servings: 6
Calories: 599 kcal

Ingredients
  • 8 thin boneless pork chops (1 1/4 to 1 1/2 pounds)
  • 1 1/2 pounds small red-skinned potatoes
  • Kosher salt
  • 1/4 cup extra-virgin olive oil for brushing
  • 1 medium shallot, roughly chopped
  • 1 clove garlic, roughly chopped
  • Freshly ground black pepper
Instructions

Marinate first, grill to perfection second

  • Pat the pork chops dry and then generously coat the pork chops on both sides with chimichurri. Cover and refrigerate for at least 2 or up to 24 hours.
  • 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.
  • Heat a large grill pan over medium-high heat.
  • 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 additional chimichurri sauce on the side or drizzled on top.

Just remember: Add spoonfuls of our bright and zesty chimi for a serious flavor boost.

Notes
  • Marinating the pork is essential for the meat to be enriched by the chimichurri and for the herb flavors to develop the full effect.
  • To ensure even surface coverage on every chop, flip the pork chops halfway through grilling.
  • Add onions, shallots or grilled carrots to make it a healthy meal.