Pork Chops with Smashed Potatoes and Chimichurri Sauce

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Pork Chops with Smashed Potatoes and Chimichurri Sauce

From the May 2011 issue of Food Network Magazine

Ingredients

• 1 1/2 pounds small red-skinned potatoes
• Kosher salt
• 3/4 cup fresh parsley
• 3/4 cup fresh cilantro
• 1/2 cup extra-virgin olive oil, plus more for brushing
• 1 medium shallot, roughly chopped
• 1 clove garlic, roughly chopped
• 2 tablespoons white wine vinegar or fresh lemon juice
• Freshly ground pepper
• 8 thin boneless pork chops (1 1/4 to 1 1/2 pounds)

Directions

Put the potatoes in a large pot and cover with cold water. Add 2 teaspoons salt, partially cover and bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. Drain, then return the potatoes to the pot and coarsely mash with a large spoon. Cover and keep warm.

Meanwhile, make the chimichurri sauce: Pulse the parsley, cilantro, olive oil, shallot, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor to form a coarse paste.

Heat a large grill pan over medium-high heat. Pat the pork chops dry and season with salt and pepper. Lightly brush the grill pan with olive oil, then grill the chops until just cooked through, about 2 minutes per side. Serve the pork chops and potatoes with the chimichurri sauce.

**NOTE: I don't have a grill pan, so I just cooked the pork chops using the broiler instead. They still turned out great, and they taste delicious with the chimichurri sauce!

Frittata with Potato and Prosciutto

Frittata with Potato and Prosciutto

from Giada De Laurentiis' Everyday Italian

Ingredients

• 4 tablespoons olive oil
• 1 (7-ounce) potato, peeled, cut into 1/4-inch cubes
• 1/2 onion, chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 6 large eggs
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan
• 2 ounces sliced prosciutto, coarsely chopped
• 2 tablespoons chopped fresh basil leaves

Directions

Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.

Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broiluntil the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into wedges and serve.