Chimichurri Pork and Peppers

Yield: 4 servings

Preparation Time: 5 min; Cook: 30 min

Ingredients

4 thick cut pork chops

2 tablespoons olive oil, divided

1/2 teaspoon coarse sea salt

1/2 teaspoon cracked black pepper

2 tablespoons dried parsley

1 tablespoon dried cilantro

1/2 teaspoon ground cumin

3/4 teaspoon dried crushed red pepper

1 tablespoon red wine vinegar

1 large white onion, julienned

1 large red bell pepper, julienned

1 large orange bell pepper, julienned

1 clove garlic

1 cup chicken stock

Add To

Directions:

In a large Dutch oven or saute pan, heat 1 tablespoon olive oil over medium high heat. Season pork chops with salt and pepper; add pork chops to pan. Sprinkle parsley, cilantro, cumin, and crushed red pepper over pork chops. Saute pork chops for 2 to 3 minutes on each side. Deglaze plan by adding red wine vinegar and then remove pork chops and place on a plate.

Add additional 1 tablespoon olive oil to pan along with onions, bell peppers, and garlic. Saute until soft, about 10 to 12 minutes. Place pork chops back into the pan and pour chicken stock over pork chops and pepper mixture. Reduce heat to medium low and simmer pork chops, covered, for 10 minutes, flipping half way through. Pork chops are done when the internal temperature reaches 145 degrees F - 160 degrees F.

Photo and food styling by Webstop

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