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RECIPE: Whip Up Spicy Pork Chops and Mint Chimichurri for the World Cup

By Tom Liddy | July 11, 2014 4:45pm
 This spicy pork chop recipe benefits from a cooling chimichurri sauce that makes for a perfect summer meal.
This spicy pork chop recipe benefits from a cooling chimichurri sauce that makes for a perfect summer meal.
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DNAinfo/Tom Liddy

JACKSON HEIGHTS — With the World Cup final pitting Germany and Argentina on deck for Sunday afternoon, there are plenty of options to watch the big game around the city.

But if you'd prefer to host your own viewing party, fire up the grill or the stovetop and dig into this twist on an Argentinean classic.

This simple and quick recipe pairs the heat of spicy pork chops with a cool, mint chimichurri sauce — the perfect combination of heat and sweetness for a summer meal.

Unlike traditional chimichurri, this recipe substitutes mint for parsley and apple cider vinegar for a complementary sauce for pork.

If you don't have time to marinate the meat overnight, no problem, all you need is about an hour or so while you down a couple of cool drinks.

Don't have a grill? Also no problem. This recipe works perfectly on an indoor grill pan as well.

More importantly, this recipe can be ready in no time flat.

While you're grilling up the chops, blend up the sauce and prepare to dig in to your delicious summer meal.

Here's how to make this tonight.

INGREDIENTS:

 This chimichurri sauce substitutes parsley and red wine vinegar for mint and apple cider vinegar, which complement the pork.
This chimichurri sauce substitutes parsley and red wine vinegar for mint and apple cider vinegar, which complement the pork.
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DNAinfo/Tom Liddy

Makes 4 with plenty of sauce to spare.

For the pork:

4 center-cut pork chops, bone-in (about a half-inch thick)

2 tsp. Cumin

1 tsp. Hot chili powder

2 tsp. Garlic powder

1 tsp. each Salt and pepper

Neutral oil like grapeseed.

For the chimichurri:

Fresh mint leaves - about a cup, loosely packed

Fresh oregano - about a quarter cup loosely packed (use about a teaspoon if dried)

3 tsp. Apple cider vinegar

3 tbs. Olive oil

3 Cloves garlic

Salt and pepper to taste

DIRECTIONS:

1. Mix the spices and then rub the mixture on the pork chops (scored with a knife around the edge a few times to prevent curling). Put the pork in a container or bag and then rub them with some olive oil. Set them aside in the fridge to marinate at least a half hour.

2. Blitz the chimichurri ingredients with a food processor on low, making sure that you have texture. The mixture should be pretty thick. Add salt and pepper, taste and adjust seasoning. Refrigerate until you need it.

3. Heat a cast iron grill on medium high heat for about 5 minutes (water flicked at it should bubble away immediately). Sear the pork on both sides about 5 minutes each.

4. Allow the chops to rest about 5 minutes. Then plate up with the chimichurri.

5. Dig in.