Pork Chops With Smashed Potatoes And Chimichurri Sauce Food

GRILLED PORK CHOPS WITH CHIMICHURRI

Steps:

• For the chimichurri sauce, combine all ingredients in a food processor with 1 tablespoon water. Process until blended; set aside.
• Prepare a grill for medium-heat cooking, leaving one area of the grill cool (this will be a place to transfer the chops if they flare up).
• Brush chops all over with oil and sprinkle with salt and pepper.
• Grill, turning once or twice, until just cooked through, about 15 minutes.
• Watch the chops carefully, and move them to the cool area of the grill if they flare up or brown too quickly.
• Let rest 5 minutes; serve with the chimichurri on the side.

PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES

Steps:

• Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
• Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
• Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

CRISPY SMASHED POTATOES WITH CHIMICHURRI DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Add the potatoes and 1/4 cup salt to a large stockpot fitted with a strainer filled with water. Bring to a boil, then reduce to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Using the strainer, remove the potatoes from the water and set aside to drain.
• Add 1/4 cup oil to a baking sheet and coat generously. Gently dump or transfer the potatoes to the baking sheet using tongs. Smash the potatoes with a potato masher until the tops crack open. Drizzle with oil and season with salt and pepper.
• Bake until golden brown, about 30 minutes. Transfer the potatoes to a platter. Top with chimichurri as desired.
• Add the garlic, cilantro and parsley to a medium bowl and stir to combine. Add enough oil for the desired consistency. Season with salt. Set aside.

PORK CHOP RECIPE WITH SMASHED POTATOES

Steps:

• Cook potatoes in boiling water in large saucepan 20 to 25 min. or until tender. Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add chops to drippings in skillet; cook on medium-high heat 3 min. on each side or until done (145°F). Transfer chops to plate, reserving drippings in skillet; cover chops to keep warm.
• Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and sauce is thickened, stirring constantly with whisk. Stir in 1 Tbsp. chives.
• Drain potatoes; return to pan. Mash to desired consistency. Stir in cheddar, bacon and remaining chives. Serve with meat and pan gravy.

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.

CHIMICHURRI CAULIFLOWER STEAKS WITH MASHED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• For the cauliflower: Remove the outer green leaves from the head of cauliflower and trim the stem. Using a large knife, cut the cauliflower in half lengthwise, through the core. Cut a 1 1/2-inch thick steak from each half (save the remaining cauliflower for another use).
• Place the steaks on the prepared baking sheet and season with salt and pepper on both sides.
• Whisk the oil, lemon juice, paprika, garlic powder and coriander together in a small bowl. Brush half of the mixture on the top of the steaks, flip them and brush the remaining mixture on the other side. Roast the steaks until golden brown, about 15 minutes, flipping halfway through.
• For the mashed sweet potatoes: While the cauliflower roasts, bring a small saucepan of water to a boil. Add the sweet potatoes and a pinch of salt and cook until fork tender, 10 to 12 minutes. Drain, return to the saucepan and cover to keep warm.
• Just before serving, with the back of a fork or potato masher, mash the potatoes until smooth. Add the warm soy milk and continue to mash. Grate the garlic clove into the saucepan, add a pinch each of salt and pepper and stir to combine. Keep warm.
• For the chimichurri: Combine all the chimichurri ingredients in a small bowl and stir to combine. Set aside.
• Spread the mashed potatoes on plates and top with cauliflower steaks. Drizzle with some of the chimichurri. Serve and enjoy!

BATTERED PORK CHOPS IN CREAM OF MUSHROOM OVER MASHED POTATOES

Steps:

• Peel potatoes and boil until tender.
• Make mashed potatoes to your liking.
• Combing flour, season salt, and pepper in a bowl.
• Mix eggs, and milk in separate bowl.
• Trim the fat off the pork chops and cut into bite size pieces.
• In large skillet heat the oil.
• Put pork chops bites in eggs and milk then bread in the flour mixture.
• When the oil is hot put a single layer of breaded chops in the oil and fry.
• While the pork chops are frying put 4 cans of cream of mushroom in a large sauce pan with 2 cans of milk and mix. You can add more milk if you would like. My family like its thick and creamy.
• Put cream of mushroom on low-medium heat. Don't let it scorch.
• When the pork chop bites are fried, take directly from the oil and put into the cream of mushroom soup.
• Repeat until all of the pork chops are fried.
• Make sure cream of mushroom is warm before you serve it.
• Serve over mashed potatoes. This is really good with green beans and hot rolls.

PORK CHOPS WITH CHIMICHURRI

Steps:

• Sprinkle chops with salt and pepper. In a large skillet, cook chops in oil over medium heat for 3-5 minutes on each side or until a thermometer reads 160°., Meanwhile, place the herbs, vinegar, garlic and seasonings in a small food processor; cover and pulse until chopped. Add water; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with chops.