Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 1/4 cup diced red onion
- 1/4 cup diced fresh tomato
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Food processor or blender
- Baking sheet
- Cooking thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a food processor or blender, pulse the cilantro, parsley, red onion, tomato, garlic, olive oil, red wine vinegar, cumin, paprika, salt, and black pepper until a thick paste forms.
3. Rub the pebre paste all over the pork chops, making sure to coat both sides.
4. Place the pork chops on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 145°F.
5. Let the pork chops rest for 5 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Oven temperature: 400°F
- Internal temperature of pork chops: 145°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 363
- Fat: 22g
- Carbohydrates: 4g
- Protein: 35g
Substitutions for ingredients:
- If you don't have fresh cilantro or parsley, you can use dried herbs instead.
- You can substitute red wine vinegar with apple cider vinegar or white wine vinegar.
- If you don't have fresh tomato, you can use canned diced tomatoes.
Variations:
- You can use chicken breasts instead of pork chops.
- You can add a pinch of cayenne pepper for some heat.
- You can add a tablespoon of honey for some sweetness.
Tips and tricks:
- Make sure to let the pork chops rest before serving to allow the juices to redistribute.
- You can marinate the pork chops in the pebre paste for a few hours for extra flavor.
- If the pebre paste is too thick, you can add a tablespoon of water to thin it out.
Storage instructions:
- Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork chops in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pork chops on a bed of rice or quinoa.
- Garnish with fresh cilantro leaves.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Roasted vegetables
- Green salad
- Garlic bread
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Sauteed mushrooms
Troubleshooting advice:
- If the pork chops are not cooked through, you can put them back in the oven for a few more minutes.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Pebre is a traditional Chilean condiment made with cilantro, parsley, onion, garlic, and other ingredients. It is often used as a topping for grilled meats and seafood.
Flavor profiles:
- The pebre paste is tangy, herbaceous, and slightly spicy.
Serving suggestions:
- Serve the pork chops with a side of pebre sauce for extra flavor.
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