Pork Chimichurri Salad Food

PORK CHOPS WITH CREAMY-CHIMICHURRI POTATO SALAD

Steps:

• Spoon half the Our Favorite Chimichurri into large bowl. Add mayo; whisk until blended. Add next 5 ingredients; mix lightly. Refrigerate until ready to serve.
• Heat 1 tsp. oil in large skillet on medium-high heat. Add 3 chops; cook 4 min. on each side or until browned on both sides and done (145º F). Top each chop with 1 Tbsp. of the remaining Our Favorite Chimichurri; cover. Cook on low heat 3 min. Remove chops and juices from skillet; cover to keep warm. Repeat with remaining oil, chops and Our Favorite Chimichurri.
• Serve with the potato salad.

PORK TENDERLOIN WITH CHIMICHURRI

Steps:

• Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
• Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
• Preheat an outdoor charcoal grill or oven broiler to high.
• Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

SUMMER CHEF'S SALAD WITH GRILLED PORK, CHICKEN, AND CHIMICHURRI RANCH DRESSING

Steps:

• Make the dressing:
• Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.
• Assemble the salad:
• Toss lettuce and cucumber with dressing in a large serving bowl. Arrange eggs, avocado, radishes, chicken, pork, tomatoes, cheese, and croutons over salad and season with salt and pepper.
• Do Ahead
• Dressing can be made up to 3 days in advance. Cover and chill.