Chimichurri Bone-in Pork Chops
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Chimichurri Bone-in Pork Chops

Chimichurri Bone-in Pork Chops

with Crispy Potatoes and Feta Aioli

No need to call an asado expert! You'll cook up Argentina-inspired deliciousness in your own kitchen tonight with perfectly-seared bone-in pork chops topped with a bright, herby chimichurri. Roasted veggies and potatoes are just the sides you'll be craving and a feta aioli sweetens the deal.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

2 unit

Pork Chops, bone-in

280 g

Sous Vide Potatoes

320 g

Hot Pepper

200 g

Green Bell Pepper

113 g

Red Onion

7 g


7 g


2 unit

Garlic, cloves

100 g

Feta Cheese, block

(Contains Milk)

4 tbsp


(Contains Egg, Mustard)

1 tbsp

Montreal Spice Blend

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

¼ tsp


3.5 tbsp


½ tsp


0.13 tsp



Nutrition Values

Calories1120 kcal
Fat81 g
Saturated Fat20 g
Carbohydrate39 g
Sugar11 g
Dietary Fiber9 g
Protein53 g
Cholesterol175 mg
Sodium2040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Small Bowl



Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut onion into 1/2-inch slices.Very finely chop 1 tbsp onions (dbl for 4 ppl). Set aside for chimichurri sauce (in step 5).Core, then cut bell pepper into 1/2-inch slices. Core, then cut poblanos into 1/2-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Pat potatoes very dry with paper towels.

Roast veggies

Add poblanos, bell peppers, sliced onions, half the Montreal Steak Spice and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.

Season potatoes and sear pork

Add potatoes and 1 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt and remaining Montreal Steak Spice. When the pan is hot, add 1/2 tbsp oil, then pork. (NOTE: Don't overcrowd the pan. For 4 ppl, cook pork in 2 batches, using 1/2 tbsp oil per batch.) Pan-fry until golden, 1-2 min per side. Remove from heat.

Roast pork and veggies

Transfer pork to the other side of the baking sheet with potatoes. Roast potatoes and pork in the middle of the oven until potatoes are golden-brown and pork is cooked through, 14-18 min.**

Make chimichurri and feta aioli

Meanwhile, finely chop parsley.Finely chop cilantro.Peel, then mince or grate garlic.Add vinegar, parsley, cilantro, finely chopped onions, half the garlic, 1/4 tsp salt, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a small bowl. Season with pepper, then stir to combine. Set aside.Crumble feta.Add mayo, half the feta and remaining garlic to another small bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Divide pork, potatoes and veggies between plates.Drizzle chimichurri sauce over pork. Sprinkle remaining feta over veggies. Serve feta aioli alongside potatoes for dipping.