Tag: pork

Hollah!peno Pork Chops with Spicy Cucumber Salsa

1 bag of Alexia Jalapeno Onion Strips (So good, they’re like spicy little onion rings!) 4 pork chops, I used center cut chops at about 1.5″ in thickness 2 eggs 1/2 english cuke, cubed 2 tbs red onion, choppped 2 tbs cilantro 1/2 tsp honey […]

Lettuce Pork Rolls

Realizing this is my fourth Asian inspired recipe on the site, I’m seeing a pattern here…. Anyway, this recipe is great for a quick and easy lunch on the weekends.   Light, flavorful and fast. Dressing: 1 tbs Asian fish sauce (see tips) juice of one […]

Pan Seared Pork Chops with Chimichurri


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.

For Porkchops

  • 4 boneless pork chops about 1 inch in thickness
  • 1 tbs grapeseed oil (you can substitute olive oil here or any oil with a high smoke point – meaning it will not burn)
  • 1/2 tsp salt
  • 1/4 tsp pepper

Preheat your oven to 400 and get an oven safe skillet going over medium – high heat.  Season your pork chops with salt and pepper.   Once the pan is hot, add in your oil and chops and allow to sear for 2 mins without moving them around.  Flip and cook the other side 1 minute.  Place the pan in the oven and cook an additional 5- 8 minutes depending on the thickness of your chops.  Internal temperature for pork should be 160.  You can take it out at about 150 though as it will continue to carry over.  Let the meat rest before slicing to allow the juices to redistribute.

For Chimichurri

  • 1/2 cup olive oil
  • fresh flat leaf parsley (about 1 cup loose and unchopped)
  • fresh cilantro (about 1/2 cup loose and unchopped)
  • fresh basil (about 1/2 cup loose and unchopped)
  • bunch of fresh mint (about 1/2 cup loose and unchopped)
  • 3 cloves of garlic, minced
  • 3 tbs red wine vinegar
  • 1/4 tsp red pepper flakes
  • 1/2 tsp oregano
  • salt and pepper

To make the chimichurri, add parsley, cilantro, basil, mint, oregano, 1/2 salt, 1/4 pepper, red pepper flakes and garlic to food processor.  Pulse to combine.  Add red wine vinegar and turn food processor on.  While food processor is running, stream in your olive oil through the top opening.  Mixture will loosen up quite a bit.  Taste and add more salt and pepper if desired.

To serve, slice your pork on a bias and serve with a generous spoonful of the chimichurri.  Pair with a side salad like our Italian Spinach Salad and enjoy!

Vietnamese Pork Lettuce Wraps

Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. By keeping all the ingredients separate for people to assemble themselves, the dish becomes an interactive meal personalized to each guests individual tastes. Pork serves as the foundation to the dish, while pickled veggies and fresh herbs bring depth to each bite. Finishing it all off is a sweet drizzle of Hoisin sauce, crushed peanuts and finely chopped jalapenos for heat.