Chipotle Marinated Pork Chops With Chimichurri Recipes

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 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.

CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN

Steps:

• Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
• Seal bag and refrigerate for up to 24 hours.
• Remove chops from marinade (discard marinade).
• Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.

CHIPOTLE CHOPS

Steps:

• Season both sides of the chops with salt and pepper.
• Heat 1 TBSP of the oil in a large texas skillet on medium heat and brown the chops on both sides for about 1 minute per side. Remove the chops to a plate.
• In the same skillet, heat the other TBSP of oil and add the onions, garlic, and chopped chipotle peppers. Saute the vegetables until the onions are soft, about 2 or 3 minutes. Turn the heat down to low.
• Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes.
• Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops.
• Cook the meat on low for 10 minutes on each side until no longer pink.

PORK CHOPS WITH SMASHED POTATOES AND CHIMICHURRI SAUCE

Steps:

• Put the potatoes in a large pot and cover with cold water. Add 2 teaspoons salt, partially cover and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain, then return the potatoes to the pot and coarsely mash with a large spoon. Cover and keep warm.
• Meanwhile, make the chimichurri sauce: Pulse the parsley, cilantro, olive oil, shallot, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor to form a coarse paste.
• Heat a large grill pan over medium-high heat. Pat the pork chops dry and season with salt and pepper. Lightly brush the grill pan with olive oil, then grill the chops until just cooked through, about 2 minutes per side. Serve the pork chops and potatoes with the chimichurri sauce.

PORK TENDERLOIN WITH CHIMICHURRI RECIPE - (4.5/5)

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.