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TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 4 boneless pork loin chops (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • CHIMICHURRI:
  • 1 cup packed fresh parsley sprigs
  • 1/2 cup loosely packed basil leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
  • 3 tablespoons red wine vinegar
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons water
  • 2 tablespoons olive oil

Directions

  1. 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 meat thermometer reads 160°.
  2. 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. Yield: 4 servings.
Originally published as Pork Chops with Chimichurri in Monthly Healthy Cooking Plus Newsletter 2012, p7/25/2012

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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