Made pork chops for dinner last night with corn, a salad, and a quick chimichurri vinaigrette. So good. Tbh my eyes were hungrier then my stomach.
If anyone is curious about what is in my salad tbh just threw whatever I had in my fridge.
Let's get started.
Pork Chops Printable Recipe
6 Boneless Pork Chops (you can use bone in)
2 Tsp. Kosher Salt
1 Tsp. Freshly Ground Black Pepper
1 Tsp. Ground Ginger
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Paprika
1 Tsp. Mustard Powder
1-2 Tbsp. Olive Oil
Chimichurri
1 Bunch of Parsley
1 Bunch of Cilantro
1 Tbsp. Fresh Thyme
1 Tbsp. Dried Oregano
6-8 Cloves of Garlic
1 Tsp. Red Pepper Flakes (you can use less I just like the heat)
1/3 Cup Olive Oil
3 Tbsp. Apple Cider Vinegar (red wine vinegar works well here too)
1 Tsp. Kosher Salt
1 Tsp. Freshly Ground Black Pepper
Pre-heat your oven to 375 degrees Fahrenheit.
In a small bowl combine all of your spices together and season each pork chop liberally on all sides.
In a large oven safe skillet using medium high heat, add in the olive oil. Add in your pork chops. ( You might have to do this in batches but mine fit as they were small pork chops.)
Sear the first side of the pork chops for 2-3 minutes, turn and sear the other side of the pork chops for 2 minutes. Place your skillet in the oven and allow the pork chops to continue cooking for an additional 10-12 minutes or until they are fully cooked through.
Meanwhile make your chimichurri, by placing all of the ingredients into a food processor or blender. And pulse until fully blended together.
Once your pork chops are done allow them to rest for 3 minutes.
Serve along your salad, top with chimichurri, and enjoy.
Salad
Mixed Greens
Red Onion
Cherry Tomatoes
Persian Cucumbers
Avocado
Yellow Bell Pepper
Yellow Bell Pepper
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