|Chimichurri Pork Chops with Spinach Artichoke Mash|
If you're not familiar, it's the Argentine condiment. It's used for grilled meats (and other stuff) and I love it because it tastes fresh, garlicky and a little bit spicy. And it reminds me of a rooftop asado in Buenos Aires. GUH. It's so good.
Paleo and Whole30 (and vegan/vegetarian, until you put it on meat)
- 2 bunches of Italian flat-leaf parsley, chopped finely (you can use the curly kind too)
- 4 garlic cloves, minced
- 3/4 tsp salt
- 1/2 tsp red pepper flakes
- 2 tsp dried oregano (or 2 T fresh)
- 1/2 cup extra virgin olive oil (pull out the good stuff)
- 2 T balsamic, white or red wine vinegar (any type of cooking vinegar will work—it just changes the flavor a bit)
- 1/4 tsp fresh ground pepper
Mix together all the spices and vinegar. Gradually stir in the oil. Then stir in the fresh parsley and garlic. That's it! It keeps for 2-3 days. Personally I think chimichurri tastes better the second day after the flavors have mingled overnight.
This is fantastic on simply cooked meat. I love it on pork chops (as pictured up top with my spinach artichoke mash), steak, chicken breasts, shrimp, grilled veggies, etc. Even on eggs.
Other uses and ideas:
- Add some fresh cilantro for a different herby flavor.
- Mix with avocado for a dip or spread.
- Use as a salad dressing.
- Leave out the oil and vinegar and mix the dry ingredients, parsley and garlic into homemade mayo for a chimichurri aioli to eat with sweet potato fries (or anything).