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Week of 4/26/21

Spice-Rubbed Pork Chop
with green salad

Active: 40 Total: 40
Original GF Paleo Vegetarian
Spice-Rubbed Pork Chop
If you made chimichurri sauce ahead, this meal should be a breeze to put together.
Smarts: Use the chimichurri as a salad dressing for tonight’s meal, but any extra is great served over the pork.
Cooking methods: This recipe includes instructions for using the stovetop or the grill. Select your preferred method.
Tags
Grill Friendly
Proteins
Pork, non-ground
Cuisines
Latin
Save recipe
26

Ingredients

Metric
Servings:
4
Chimichurri Sauce:
  • Cilantro leaves - 1/3 cup , chopped
  • Parsley - 1/4 cup , chopped
  • Garlic - 2 cloves
  • Shallots - 1 clove , chopped
  • Capers - 1 Tbsp , drained and rinsed
  • Vinegar, red wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/3 cup
Spice-Rubbed Pork Chop:
  • Cumin, ground - 1 tsp
  • Chili powder - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Pork chops, boneless or bone-in - 4
  • Oil, cooking - 2 Tbsp
Green Salad with Tomatoes:
  • Cucumbers - 8 oz , chopped
  • Lettuce, romaine - 2 hearts , chopped
  • Tomatoes, cherry or grape - 1 cup , halved
  • Chimichurri sauce (ingredients listed separately) - ~1/3 cup
  • Pepitas / pumpkin seeds - 1/4 cup

Choose Cooking Method

Prep

  1. Make chimichurri sauce - (Skip if made ahead for Tuesday. If prepping right before cooking, get grill heating before continuing with prep.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and oil (portions for chimichurri) in a blender or food processor. Blend until smooth. Add some additional oil if the sauce is too thick to blend easily. Season to taste with some more salt or lime juice. (Can be done up to 5 days ahead)
  2. Make spice rub - Combine cumin, chili powder, oregano, garlic powder, salt (portion for pork), and black pepper. (Can be done up to 5 days ahead)
  3. Pork - Rub pork on all sides with spice rub. Tenderize with a fork. (Can be done 1 day ahead)
  4. Cucumbers - Chop cucumbers. (Can be done 1 day ahead)
  5. Romaine / Tomatoes - Prep as directed.

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Make

  1. Preheat grill to 500F / 260C degrees. Clean grates and brush with oil (portion for pork). Place pork chops over direct heat. Sear for ~3 minutes on each side with the cover closed. Move to indirect heat. Close cover and cook pork for another 3 to 8 minutes (depending on thickness), until they reach 145F / 63C degrees.
  2. Transfer pork chops to a cutting board. Let rest, covered, for 5 minutes.
  3. Toss together romaine, cucumbers, and tomatoes. Use chimichurri sauce to dress salad until dressed to your liking. Top with pepitas.
  4. Slice pork chop and serve with salad on the side. You can serve any remaining sauce over pork. Enjoy!

Prep

  1. Make chimichurri sauce - (Skip if made ahead for Tuesday.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and oil (portions for chimichurri) in a blender or food processor. Blend until smooth. Add some additional oil if the sauce is too thick to blend easily. Season to taste with some more salt or lime juice. (Can be done up to 5 days ahead)
  2. Make spice rub - Combine cumin, chili powder, oregano, garlic powder, salt (portion for pork), and black pepper. (Can be done up to 5 days ahead)
  3. Pork - Rub pork on all sides with spice rub. Tenderize with a fork. (Can be done 1 day ahead)
  4. Cucumbers - Chop cucumbers. (Can be done 1 day ahead)
  5. Romaine / Tomatoes - Prep as directed.

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Make

  1. Heat a grill pan or skillet over medium-high heat. Brush with oil (portion for pork) and add pork chops. Sear pork chops on both sides for 3 minutes. Lower heat to medium, cover with foil, and cook for another 3 to 6 minutes (depending on thickness), until they reach 145F / 63C degrees.
  2. Transfer pork chops to a cutting board. Let rest, covered, for 5 minutes.
  3. Toss together romaine, cucumbers, and tomatoes. Use chimichurri sauce to dress salad until dressed to your liking. Top with pepitas.
  4. Slice pork chop and serve with salad on the side. You can serve any remaining sauce over pork. Enjoy!

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