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Pork Chops with Chimichurri, Green Beans and Mashed Sweet Potatoes

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Ingredients

  • 1/2 cup packed fresh parsley leaves
  • 1/4 cup packed fresh cilantro leaves
  • 1 small shallot, minced
  • 1/2 Tbsp bottled minced garlic
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1/4 tsp crushed red pepper
  • 2 (2-inch-thick) bone-in pork chops
  • 1 (8-oz) pkg thin green beans
  • 1/2 Tbsp butter
  • 1/4 cup chopped pecans
  • 1/4 tsp salt, 1/8 tsp pepper
  • 1 (24-oz) carton refrigerated mashed sweet
  • potatoes

Details

Preparation

Step 1

   Combine parsley, cilantro, shallot, garlic, 1½
Tbsp olive oil, vinegar, and crushed red pepper
in a blender; process until smooth, and set
aside. Rub pork chops with ½ Tbsp oil, and
lightly season with salt and pepper. Preheat grill
or grill pan to medium-high heat. Grill pork,
covered with grill lid, 6 to 8 minutes per side or
until a meat thermometer inserted in thickest
portion registers 145°F. Serve pork with parsley
sauce.
------------------------------------------------------
   Steam green beans according to pkg
directions. Melt butter in a skillet over medium
heat; add pecans, and cook, 5 minutes or until
toasted. Stir in beans, salt and pepper. Heat
sweet potatoes according to pkg directions.

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