Chimichurri Drizzled Pork Chops
with Smoky Paprika Potatoes
Chopped fresh herbs and garlic, mixed with oil and vinegar combine for a zippy sauce perfect for drizzling over juicy bone-in pork chops. The smoky Paprika dusted roasted potatoes and peppers ring this whole dish together.
Ingredients: Seasoned pork chop (pork, water, sea salt, cane sugar, pork stock, rosemary extract) • Red potato • Green pepper • Sweet bell pepper • Red onion • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Cilantro • Parsley • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Pork Chops, bone-in
250 g
Red Potato
1 tbsp
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
7 g
Cilantro
7 g
Parsley
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Garlic, cloves
1 unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
1 unit(s)
Sweet Bell Pepper
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Milk, Mustard, Sesame, Soy, Crustaceans, Fish, Gluten, Sulphites)
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots, then cut potatoes into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with half the Smoked Paprika-Garlic Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden-brown.
- Finely chop cilantro and parsley.
- Peel, then mince or grate garlic.
- Core, then cut peppers into 1/4-inch slices.
- Peel, then cut half the red onion into 1/4-inch slices. Finely chop the remaining onion.
- Add peppers, sliced onion and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Set aside.
- In a medium bowl, whisk together vinegar, 2 tbsp (4 tbsp) oil, parsley, cilantro, 1 tsp (2 tsp) garlic, 1/4 tsp (1/2 tsp) sugar and finely chopped onion.
- Season with salt and pepper to taste. Set aside.
- Pat pork dry with paper towels.
- Season with salt, pepper and remaining Smoked Paprika-Garlic Blend.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil and pork. Pan-fry pork for 2-3 min per side, until golden.
- Transfer pork to the baking sheet with peppers and onions. Roast in the middle of the oven for 8-10 min, until cooked through.**
- In a small bowl, add the mayo and remaining garlic.
- Season with salt and pepper.
- Divide pork, potatoes and veggies between plates.
- Spoon chimichurri over the pork.
- Serve garlic mayo on the side for dipping.
