Archive for the ‘Argentinean’ Category

We needed something different from the chicken, pasta, and ground turkey we usually have for dinner, and pork chops came to mind. Something about just plain pork chops didn’t seem appetizing, but somehow we decided on pork chops with a chimichurri sauce. Upon searching for a recipe for my chimichurri sauce, I found a recipe for Argentinean-style beef. It looked kind of exciting, something to take us away from boring chicken. The ingredient that sold it was cilantro. I love cilantro. Ever since I first tried lime cilantro gelato at our favorite gelateria in the city, I have been hooked. I love the vibrant scent that comes in to the air as you start chopping it up. I love how it gives anything it touches that zing. So we decided to substitute pork chops, and there you have it, Argentinean-Style Pork Chops with Chimichurri Sauce.

I eased up on the cumin because I do not like when cumin overtakes an entire meal. I also decreased the oregano because the original recipe called for fresh oregano, and I only had dried, which is stronger. The chimichurri sauce acted as a great dip for the chops, but I may ease up on the parsley next time, in order to have more of the juice alone available for dipping. I would also add a drop of vinegar, to get more of a tangy taste. I would definently recommend that you use shallots over other onions because they provided a little sweetness to the sauce. The meal was entertaining and full of flavor. Different spices, different meat. And of course, cilantro!


Argentinean-Style Pork Chops with Chimichurri Sauce (adapted from Gourmet, August 2008)

4 pork chops (with bone in or out)


1/2 cup distilled white vinegar

1/4 cup vegetable oil

3/4 cup chopped onion

1/2 cup chopped cilantro

2 tablespoons finely chopped garlic

1 teaspoons dried oregano

2 teaspoons dried sage

1 teaspoons ground cumin

Chimichurri Sauce:

1/4 cup olive oil

¼ cup lemon juice

1/4 cup finely chopped shallot

2 garlic cloves minced

2 tablespoons chopped flat-leaf parsley

1 teaspoons dried oregano

Stir together all ingredients for marinade.  Add ½ teaspoon of salt and pepper.  Place pork chops in the marinade.  Make sure all sides of the pork chops are coated.  Cover and refrigerate for 4 hours. 

Stir together all chimichurri sauce ingredients.  Add ½ teaspoon of sale and ½ teaspoon of pepper.  Let stand at least 2 hours.

Cook pork chops, with marinade on the chops, on stovetop in a skillet or frying pan until the meat is a little browned on each side. 

Serve with chimichurri sauce.


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