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!

Cheese-stuffed Pork Chops

Cheese Stuffed Pork Chops
From the April issue of Food Network Magazine

Ingredients

• Kosher salt
• 1/4 cup sugar
• 4 bone-in, thick-cut pork chops (6 to 8 ounces each)
• 1/2 medium head escarole
• 2 cloves garlic
• 4 tablespoons extra-virgin olive oil, plus more for brushing
• Freshly ground pepper
• 4 slices provolone cheese (about 2 ounces)
• 4 fresh sage leaves, chopped
• 1 (19-ounce) can cannellini beans, drained and rinsed

Directions

Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes.

Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste.

Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.