Pork Chops with Chimichurri, Green Beans and Mashed Sweet Potatoes
By schmidtamy98
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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