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Rosemary Pork Chop with Chimichurri, Roasted Baby Potatoes and Asparagus

Chad Montano

Servings

2

Prep Time

15 minutes

Cook Time

30 minutes

Calories

932

Cuisine

Italian

Category

Dinner

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.

Rosemary Pork Chop with Chimichurri, Roasted Baby Potatoes and Asparagus

Ingredients

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    • 1 pound baby potatoes

    • 1/2 cup cherry tomatoes, halved

    • 1 bunch asparagus

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    • 1/2 cup cilantro

    • 1/2 cup flat Italian parsley

    • 1 garlic clove

    • 1/4 cup red onion, chopped

    • 1/2 cup olive oil

    • 1 teaspoon chili pepper flakes

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    • 2 Kurobuta frenched pork chops

    • rosemary

    • garlic clove

    • salt and pepper

    Directions

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      1. Heat a large skillet on medium heat and add a little olive oil.

      2. Add potatoes and cover with lid. Mix them every minute to cook evenly.

      3. Once they are halfway cooked, add asparagus and tomatoes.

      4. Continue cooking until potatoes are fork tender.

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      1. 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.

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      1. Season pork with salt and pepper.

      2. Heat skillet on high heat and add a little oil.

      3. Place pork in a pan and cook 2 to 3 minutes on one side then flip.

      4. Add butter, garlic clove, and rosemary. Cook for another 2 minutes while basting the pork until golden brown.

      5. Remove from pan and allow to rest for a few minutes.

      6. Plate your food and enjoy with a friend.