Rosemary Pork Chop with Chimichurri, Roasted Baby Potatoes and Asparagus
Category
Pork Chop
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Spring is asparagus season and it's the perfect time to try this fresh and flavorful dish featuring Snake River Farms Kurobuta pork tomahawk chops. These long bone chops add extra visual flair to your dinner table. Our Kurobuta pork is rich crimson in color, finely marbled, exceptionally juicy and pairs wonderfully with the savory chimichurri.
Author:Chad Montano
Ingredients
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1 pound baby potatoes
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1/2 cup cherry tomatoes, halved
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1 bunch asparagus
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1/2 cup cilantro
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1/2 cup flat Italian parsley
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1 garlic clove
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1/4 cup red onion, chopped
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1/2 cup olive oil
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1 teaspoon chili pepper flakes
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2 Kurobuta frenched pork chops
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Rosemary
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Garlic clove
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salt and pepper
Roasted Baby Potatoes and Asparagus
Chimichurri
Pork Chop
Directions
Roasted Baby Potatoes and Asparagus
Heat a large skillet on medium heat and add a little olive oil.
Add potatoes and cover with lid. Mix them every minute to cook evenly.
Once they are halfway cooked, add asparagus and tomatoes.
Continue cooking until potatoes are fork tender.
Chimichurri
Using a food processor, add all ingredients for the chimichurri. Pulse on low and blend a few seconds. If you want the texture to be chunky set to the side.
Pork Chop
Season pork with salt and pepper.
Heat skillet on high heat and add a little oil.
Place pork in a pan and cook 2 to 3 minutes on one side then flip.
Add butter, garlic clove, and rosemary. Cook for another 2 minutes while basting the pork until golden brown.
Remove from pan and allow to rest for a few minutes.
Plate your food and enjoy with a friend.