Grilled Pork Chops & Chimichurri Sauce w/ Smashed Potatoes

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.

Ingredients:

1 ½ lbs small red-skinned potatoes

Kosher salt

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)

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, 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

Recipe Of The Day: The Classic Pesto

Over the weekend we got a few tweets asking us just what is Pesto and how hard it is to actually make. Pesto is a sauce that originates in Genoa, Italy and traditionally consists of crushed garlic, basil and Pine nuts, blended with olive oil & Parmigiano Reggiano. These days, crushing the nuts by hand and using a mortar and pestle is a bit much for some people so the recipe is widely made in a food processor or blender.

When I was in Culinary School, I was amazed at how quickly one of my Chefs would pull together a quick Pesto a few of his choice students were allowed to snack on after the madness of the day had subsided.

The great thing about Pesto sauce is that it goes with A few fresh ingredients that pull together rather quickly and can be added to quite a few different dishes. Try mixing it directly into the pot you boiled your pasta in (after draining it of course,) drizzling over minestrone for a garnish, sprinkled over sliced beef steak tomatoes, the possibilities are endless.

Whatever you do, enjoy it, cause it is truly one of life’s treasures.

Ingredients

2.5 Cups Packed Fresh Basil Leaves

3 Cloves Garlic (if your familiar with roasting Garlic, roasting the garlic first, allowing it to cool down, then incorporating it into this recipe makes it that much more amazing.)

¼ Cup Pine Nuts

1 TBS Crushed Red Pepper Flakes

2/3 Cup Extra-Virgin Olive Oil, Divided

Kosher Salt And Freshly Ground Black Pepper, To Taste

½ Cup Freshly Grated Parmesan Cheese

Directions:

Combine the basil, garlic, pepper flakes and pine nuts in a food processor and pulse until coarsely chopped.

Add 1/2 cup of the oil and process until fully incorporated and smooth.

Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth.

Transfer the pesto to a large serving bowl and mix in the cheese.

This is a recipe that can be frozen, If freezing, transfer to an air-tight container and lightly drizzle the remaining oil over the top, but do not stir it in. Also only stir in the cheese if your going to be using the Pesto right away. That way the cheese will keep its crisp flavor.

Freeze for up to 2 months.  

Thaw and stir in cheese, when ready to use again.