Pork Chops With Smashed Potatoes and Chimichurri Sauce

Name: Pork Chops With Smashed Potatoes and Chimichurri Sauce
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Ingredients:; 1 1/2 pounds of small red-skinned potatoes; Kosher salt; 3/4 cup of fresh parsley; 3/4 cup of fresh cilantro; 1/2 cup of extra-virgin olive oil (plus additional for brushing); 1 medium shallot (roughly chopped); 1 clove of garlic (roughly chopped); 2 tablespoons of white wine vinegar or fresh lemon juice; Freshly ground black pepper; 8 thin boneless pork chops (approximately 1 1/4 to 1 1/2 pounds)

Previous

Next

Pork Chops With Smashed Potatoes and Chimichurri Sauce

Are you tired of the same old pork chop recipes? Looking to add some excitement and flavor to your dinner table? Look no further! In this article, we will explore a delicious and mouth-watering recipe for pork chops with smashed potatoes and chimichurri sauce. Get ready to tantalize your taste buds and impress your family and friends with this delightful dish!

The Perfect Pork Chops

There is nothing quite like a perfectly cooked pork chop. Juicy, tender, and full of flavor, a well-prepared pork chop can be a showstopper on your plate. But how do you achieve that perfect chop? It all starts with choosing the right cut of meat.

When it comes to pork chops, you have a few options. Bone-in or boneless, thick or thin, it ultimately depends on your preference. However, for this recipe, we recommend bone-in chops. The bone adds extra flavor and helps keep the meat moist during cooking.

Preparing the Pork Chops

Before cooking the pork chops, it’s important to season them well. A simple seasoning of salt, pepper, and garlic powder will do the trick. Rub the seasoning onto both sides of the chops and let them sit at room temperature for about 15 minutes to allow the flavors to penetrate the meat.

Next, it’s time to cook the chops. Heat a skillet over medium-high heat and add a drizzle of oil. Once the oil is hot, carefully place the pork chops in the skillet and cook for about 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C). Remember to use a meat thermometer to ensure accuracy.

Mouth-Watering Smashed Potatoes

No pork chop meal is complete without a side of delicious potatoes. But forget about the traditional mashed potatoes – let’s take it up a notch with smashed potatoes!

Smashed potatoes are a delightful combination of creamy and crispy. The secret lies in the preparation. Start by boiling baby potatoes until they are fork-tender. Drain and let them cool slightly. Then, using the palm of your hand or the bottom of a glass, gently press down on each potato until it is slightly flattened.

Heat a skillet with some butter and olive oil over medium heat. Add the smashed potatoes and season with salt, pepper, and any other herbs or spices you desire. Cook until golden brown and crispy on both sides. The result? A heavenly side dish that perfectly complements the juicy pork chops.

Zesty Chimichurri Sauce

To elevate this dish to new heights, we need a vibrant and zesty chimichurri sauce. Originating from Argentina, chimichurri is a tangy and herbaceous sauce that pairs beautifully with grilled meats.

Making chimichurri sauce is a breeze. In a blender or food processor, combine fresh parsley, cilantro, garlic, red wine vinegar, olive oil, salt, and pepper. Pulse until the ingredients are well combined but still slightly chunky. Pour the sauce into a bowl and let it sit for at least 15 minutes to allow the flavors to meld together.

Bringing It All Together

Once the pork chops are cooked to perfection, the smashed potatoes are crispy and golden, and the chimichurri sauce is bursting with flavor, it’s time to plate up!

Place a generous portion of smashed potatoes on each plate, top with a juicy pork chop, and drizzle the chimichurri sauce over the meat. The combination of tender pork, crispy potatoes, and tangy sauce is simply divine.

So, the next time you find yourself in a dinner rut, give this recipe a try. Impress your loved ones with a mouth-watering dish that will have them coming back for seconds. Bon appétit!

Frequently Asked Questions

Q1: Can I use boneless pork chops instead of bone-in?

A1: Absolutely! While bone-in pork chops add extra flavor, boneless chops can also be used in this recipe. Just adjust the cooking time accordingly to ensure they are cooked through.

Q2: Can I use regular potatoes instead of baby potatoes for the smashed potatoes?

A2: Yes, you can. Simply peel and cut regular potatoes into smaller chunks before boiling. The cooking time may be slightly longer.

Q3: Can I make the chimichurri sauce ahead of time?

A3: Absolutely! In fact, making the sauce ahead of time allows the flavors to develop even further. Store it in an airtight container in the refrigerator for up to a week.

Q4: Can I use a different type of vinegar for the chimichurri sauce?

A4: While red wine vinegar is traditionally used in chimichurri sauce, you can experiment with other types of vinegar such as white wine vinegar or apple cider vinegar for a unique twist.

Q5: Can I grill the pork chops instead of cooking them on the stovetop?

A5: Absolutely! Grilling the pork chops will add a smoky flavor to the dish. Just make sure to adjust the cooking time and temperature accordingly.

Q6: Can I add other herbs to the chimichurri sauce?

A6: Absolutely! While parsley and cilantro are the traditional herbs used in chimichurri sauce, you can add other herbs such as basil or oregano for a unique twist.

Q7: Can I use a different type of meat instead of pork chops?

A7: Absolutely! This recipe can be easily adapted to other types of meat such as chicken or beef. Just adjust the cooking time and temperature accordingly.

Q8: Can I make the smashed potatoes ahead of time?

A8: While it’s best to serve the smashed potatoes immediately, you can make them ahead of time and reheat them in the oven for a few minutes to regain their crispiness.

In Conclusion

Pork chops with smashed potatoes and chimichurri sauce is a flavorful and satisfying dish that will take your taste buds on a culinary adventure. With the perfect blend of juicy pork, crispy potatoes,

Pork Chops With Smashed Potatoes and Chimichurri Sauce

Prep25 min

Total25 min

Servings4

Ingredients:
1 1/2 pounds of small red-skinned potatoes
Kosher salt
3/4 cup of fresh parsley
3/4 cup of fresh cilantro
1/2 cup of extra-virgin olive oil (, plus additional for brushing)
1 medium shallot (, roughly chopped)
1 clove of garlic (, roughly chopped)
2 tablespoons of white wine vinegar or fresh lemon juice
Freshly ground black pepper
8 thin boneless pork chops (approximately 1 1/4 to 1 1/2 pounds)

Place the potatoes in a large pot and fill it with cold water.
Add 2 teaspoons of salt to the pot.
Partially cover the pot and bring it to a boil over high heat.
Once boiling, reduce the heat and let the potatoes simmer until they are tender, which should take about 10 minutes.
Drain the water from the pot and return the potatoes to it.
Mash the potatoes with a large spoon until they are coarsely mashed.
Cover the pot to keep the potatoes warm.
While the potatoes are cooking, prepare the chimichurri sauce.
In a food processor, combine the parsley, cilantro, olive oil, shallot, garlic, vinegar, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.
Pulse the ingredients together until they form a coarse paste.
Heat a large grill pan over medium-high heat.
Pat the pork chops dry and season them with salt and pepper.
Lightly brush the grill pan with olive oil.
Grill the pork chops for about 2 minutes per side, or until they are just cooked through.
Serve the pork chops and mashed potatoes with the chimichurri sauce.