Best Grilled Pork Chops With Green Beans And Chimichurri Recipes

PORK CHOPS WITH CHIMICHURRI

Pork Chops with Chimichurri image

Chimichurri is a traditional Argentinian marinade/sauce that is usually paired with steak but this herbacious sauce is a wonderful accompaniment to pork as well.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 17

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

Steps:

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 thermometer reads 160°., 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.

Nutrition Facts : Calories 261 calories, Fat 17g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 414mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED PORK CHOPS AND GREENS WITH RED PEPPER SAUCE

Grilled Pork Chops and Greens with Red Pepper Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large leek, halved lengthwise and crosswise
5 tablespoons extra-virgin olive oil
2 large jarred roasted red peppers
2 tablespoons raw almonds
1 lemon (1/2 juiced, 1/2 sliced into wedges)
1/2 teaspoon sugar
1/4 teaspoon smoked paprika
Kosher salt and freshly ground pepper
1 large bunch collard greens, stems removed and leaves cut into large pieces
4 bone-in pork chops (1/2 inch thick; about 6 ounces each)
2 tablespoons chopped fresh chives

Steps:

Preheat a grill to medium. Brush the cut sides of the light-colored half of the leek with 1 tablespoon olive oil. Grill, covered and turning occasionally, until slightly charred and tender, about 8 minutes (reduce the heat or move the leek if it gets too dark). Transfer the grilled leek to a blender along with the roasted peppers, almonds, lemon juice, sugar, paprika, 1/2 teaspoon each salt and pepper and 2 tablespoons each olive oil and water. Puree until smooth.
Wash the collards, leaving a lot of excess water on the leaves. Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Grill the collards and the dark green half of the leek, turning often, until wilted and slightly charred, 8 to 10 minutes. Remove to a cutting board and tent the collards and leek with foil to steam.
Season the pork chops with salt and pepper. Grill until well marked and cooked through, about 4 minutes per side.
Thinly slice the collards and leek; toss together. Divide the red pepper sauce among plates and top with the greens and pork chops. Sprinkle with the chives.

Nutrition Facts : Calories 480, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 87 milligrams, Sodium 523 milligrams, Carbohydrate 17 grams, Fiber 8 grams, Protein 32 grams, Sugar 3 grams