Pork Chops with Smashed Potatoes and Chimichurri Sauce

Image from foodnetwork.com

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!