Ingredients with Measurements:
- 4 bone-in pork chops (about 1 inch thick)
- 1 cup fresh parsley leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper, to taste
Special equipment needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a large resealable plastic bag, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and black pepper.
2. Add the pork chops to the bag, seal it, and massage the marinade into the meat. Refrigerate for at least 2 hours or overnight.
3. Preheat a grill or grill pan over medium-high heat.
4. Remove the pork chops from the marinade and discard the excess marinade.
5. Grill the pork chops for 4-5 minutes per side or until they reach an internal temperature of 145°F.
6. Let the pork chops rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan preheated to medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 28g
Protein: 36g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Sodium: 280mg
Substitutions for ingredients:
- You can use any type of vinegar instead of red wine vinegar.
- If you don't have fresh herbs, you can use dried herbs instead.
- You can use any type of oil instead of olive oil.
Variations:
- You can use chicken or beef instead of pork.
- You can add lemon juice or lime juice to the marinade for a citrusy flavor.
- You can add chopped onions or green onions to the marinade for extra flavor.
Tips and tricks:
- Make sure to massage the marinade into the meat to ensure that it's evenly coated.
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
- You can double the recipe and freeze the extra pork chops in the marinade for later use.
Storage instructions:
- Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pork chops in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the pork chops on a platter with a side of chimichurri sauce and grilled vegetables.
Garnishes:
- Garnish the pork chops with chopped fresh herbs or sliced green onions.
Pairings:
- Serve the pork chops with a side of rice, quinoa, or roasted potatoes.
- Pair the pork chops with a glass of red wine or a cold beer.
Suggested side dishes:
- Grilled vegetables (such as zucchini, bell peppers, or eggplant)
- Roasted sweet potatoes
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the pork chops are sticking to the grill or grill pan, make sure it's well-oiled before cooking.
- If the pork chops are overcooked, they will be tough and dry. Make sure to use a meat thermometer to check the internal temperature.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure that they are safe to eat.
- Always wash your hands and utensils before and after handling raw meat.
Food history:
- Chimichurri is a sauce that originated in Argentina and is typically served with grilled meats.
Flavor profiles:
- The pork chops are marinated in a tangy and herbaceous chimichurri sauce, which gives them a bright and fresh flavor.
Serving suggestions:
- Serve the pork chops with a side of chimichurri sauce and grilled vegetables for a complete meal.
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Region: Argentinean