Pork Chop with Mango-Jalapeño Chimichurri


makes about 6 servings

  • Ingedients
  •  
  • 6 pork chops
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  •  
  • For the Chimichurri:
  • 1 cup fresh Italian parsley leaves (packed)
  • 1/4 cup fresh cilantro leaves (packed)
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 garlic cloves, peeled
  • 1 fresh jalapeño, chopped
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1 ripe mango, peeled and diced
  • Directions
  •  
  • 1) Salt and pepper the pork chops at least one hour before cooking; up to 12 hours ahead of time.
  • 2) To make the Chimichurri, combine parsley, cilantro, olive oil, vinegar, garlic, jalapeño, cumin and salt in food processor. Run until a coarse paste forms.
  • 3) Transfer Chimichurri to a mixing bowl, and stir in the diced mango. Refrigerate until ready to serve.
  • 4) Either grill or pan fry the pork chops about 4-5 minutes on each side. Spoon the Chimichurri over the cooked chops and serve.
Celebrate flavors inspired by bag of lay's kettle cooked jalapeno flavored potato chips DOWNLOAD RECIPE pdf icon