We got an email about pork chops and how can they be cooked instead of eating them fried. We are lovers of fried & smothered pork chops, but we know they can be as deadly as a car full of cops with something to prove. These pork chops get their flavor from a few choice ingredients and a good searing to lock in the flavor, but not so seared they are like eating dried pieces of rubber (no bueno in any way shape or form.)
We spiced up the combo with some smashed potatoes and a spicy Chimichurri sauce that brings everything together in the end perfectly. This gives up about 4 servings or 2 for those of you who like to eat hearty.
1 ½ lbs small red-skinned potatoes
¼ tsp cayenne pepper
¼ tsp seasoning salt (preferably Tonys)
¼ tsp smoked paprika
½ tsp garlic powder (Unsalted)
¾ cup fresh parsley
¾ cup fresh cilantro
½ cup extra-virgin olive oil, plus more for brushing
1 medium shallot, roughly chopped
1 clove garlic, roughly chopped
2 TBS white wine vinegar or fresh lemon juice
Freshly ground pepper
8 boneless pork chops (1 ¼ - 1 ½ lbs)
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, cayenne, 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, smoked paprika, seasoning salt and garlic powder.
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.
Per serving: Calories 599; Fat 37 g (Saturated 7 g); Cholesterol 78 mg; Sodium 323 mg; Carbohydrate 30 g; Fiber 3 g; Protein 35 g