Chimichurri Pork Chops

With Gaucho-Style Vegetable Sauté

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

Chimichurri is a tremendously refreshing Argentinian sauce made from fresh herbs that pairs perfectly with sautéed and grilled meats. It’s comprised of finely chopped parsley, minced garlic, olive oil, cilantro, and red wine vinegar whirred in the blender until smooth. In this dish, it’s drizzled over juicy pork chops and paired with a garden fresh vegetable sauté topped with nutty Parmesan for a delicious low-carb meal.

In Your Box (serves 2)

  • 4 Parsley Sprigs
  • 5 Cilantro Sprigs
  • 2 Garlic Cloves
  • 8 oz. Asparagus
  • 4 oz. Cherry Tomatoes
  • 1 Yellow Bell Pepper
  • 2 Boneless Pork Chops
  • ¼ tsp. Red Pepper Flakes
  • 1 fl. oz. Red Wine Vinegar
  • Info
    1 oz. Shaved Parmesan
  • Nutrition (per serving)

  • Calories
    625
  • Carbohydrates
    13g
  • Fat
    20g
  • Protein
    47g
  • Sodium
    717mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Blender/Food Processor/Immersion Blender
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Sliver garlic. Remove white bottoms and cut asparagus into 1" pieces at an angle (called a “bias” cut). Halve cherry tomatoes. Remove membrane (spiny white innards) and seeds of yellow bell pepper and slice into ½" strips. Rinse the pork chops and pat dry.

  • Step 2 - Blanch the Asparagus
    2

    Blanch the Asparagus

    Bring a medium pot of 4 cups of water and 1 tsp. salt to a boil. Add asparagus pieces and reduce to a simmer. Cook for 4-5 minutes, or until asparagus becomes bright green and fork tender. Drain water and remove asparagus.

  • Step 3 - Prepare the Chimichurri
    3

    Prepare the Chimichurri

    Place the parsley, cilantro, garlic, red pepper flakes, and red wine vinegar in a blender. Blend on low, adding a slow drizzle of olive oil until the herbs form a rich, pourable puree. Season with a pinch of salt and pepper and set aside at room temperature until ready to serve.

  • Step 4 - Make the Vegetable Saute
    4

    Make the Vegetable Saute

    In a medium pan over medium-high heat, warm 2 tsp. olive oil. Add the bell pepper and sauté for 1-2 minutes. Add the asparagus and sauté for another 1-2 minutes. Lastly, add the tomatoes and sauté for a final 2 minutes, until sauté is slightly caramelized and browned. Season with a pinch of salt and pepper. Remove from pan and keep warm until ready to serve.

  • Step 5 - Cook the Pork Chops
    5

    Cook the Pork Chops

    In the same pan used to sauté the vegetables, warm 2 tsp. olive oil over medium-high heat. Season both sides of the pork chops with a pinch of salt and pepper, and cook for 5-6 minutes on each side, until browned and slightly caramelized or internal temperature has reached 145 degrees. Remove from pan and set aside keep warm until ready to serve.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of vegetable sauté on the plate. Place a pork chop atop the vegetables. Spoon chimichurri over the pork chops. Garnish with shaved Parmesan and a crack of black pepper, if desired.