Natural pork cutlets with mashed potatoes and chimichurri sauce
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 599, total fat 37 G., saturated fats 7 G., proteins 35 G., carbohydrates 30 G., fiber 3 G., cholesterol 78 mg, sodium 323 mg, sugar - G.
Calories 599, total fat 37 G., saturated fats 7 G., proteins 35 G., carbohydrates 30 G., fiber 3 G., cholesterol 78 mg, sodium 323 mg, sugar - G.
This hearty dish takes no more than half an hour to prepare. Potatoes with pork—what could be simpler? And for a more sophisticated look, natural pork chops on the bone, or simply pork loin, are perfect. Appetizing crispy marks from the grill pan make the pork even more refined. Serve with lightly mashed red potatoes boiled in their skins. And the whole dish is finished with Argentine chimichurri sauce, made from parsley and cilantro, chopped with olive oil. Its refreshing flavor perfectly complements the roast pork and adds juiciness to the potatoes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 thin natural boneless pork cutlets (0.6 - 0.7 kg)
- 0.7 kg small red potatoes
- 3/4 cup fresh parsley
- 3/4 cup fresh cilantro
- 0.5 cup olive oil + extra for greasing
- 1 medium shallot, coarsely chopped
- 1 clove garlic, coarsely chopped
- 2 tablespoons white wine vinegar or freshly squeezed lemon juice
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Recipes with similar ingredients: pork loin, pork, red potatoes, wine vinegar, shallots, cilantro
Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan and cover with cold water. Add 2 teaspoons of salt, partially cover, and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 minutes. Drain, then return the potatoes to the saucepan and roughly mash with a large spoon. Cover and keep warm.
- Meanwhile, prepare the chimichurri sauce.In a food processor, pulse the parsley, cilantro, olive oil, shallot, garlic, vinegar, and 1/4 teaspoon each salt and black pepper until the mixture forms a coarse paste.
- Heat a large skillet over medium-high heat. Pat the pork chops dry and season with salt and black pepper. Lightly brush the grill pan with olive oil, then sear the pork until cooked through, about 2 minutes per side. Serve the pork chops and potatoes with chimichurri sauce.
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