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Pork Chimichurri Print Email


8 garlic cloves, peeled
4 oz onion,chopped
3 TBS fresh lemon juice
2 TBS dried oregano,crushed
1 bunch fresh parsley
6 oz olive oil
2 oz sherry wine vinegar
1 tsp salt
½ tsp red pepper flakes
½ tsp ground black pepper
8 thin cut pork chops

Combine the sauce ingredients in a food processor fitted with the metal

blade and pulse until the ingredients are thoroughly blended, but not puréed. The mixture should be slightly coarse.

Place the thin cut pork chops in a nonreactive pan. Add approximately three-quarters of the chimichurri sauce and stir thoroughly. Cover and refrigerate for 4 to 6 hours. Reserve the remaining sauce serve with the chops.

Remove the pork from the marinade, discarding any marinade left in the pan. Cook on a hot grill, turning as necessary to cook thoroughly and brown evenly about 6 minutes on each side depending on thickness. Serve with black beans and rice and the reserved chimichurri sauce.

Serves 8

Prepared by Chef DeJohn

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