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Ingredients
US|METRIC
4 SERVINGS
- 4 pork chops (1 1/2-inch thick, about 6-7 oz each.)
- 1 cup fresh mint
- 3 cloves garlic (peeled)
- 1 tsp. salt
- 1/2 tsp. black pepper (freshly ground)
- 2 Tbsp. red wine vinegar
- 1/3 cup extra-virgin olive oil
- 4 Tbsp. water
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Directions
- To prepare chimichurri, place the mint, garlic, salt, pepper, vinegar and oil in bowl of food processor; pulse until smooth. Add enough water for a pourable consistency.
- Reserve half of chimichurri, cover and refrigerate. Place chops in large plastic bag, add remaining chimichurri, seal bag and toss to coat chops. Place chops in refrigerator and let marinate for at least 30 minutes, or up to 4 hours.
- Prepare a medium-hot fire in grill. Remove chops from marinade; discard marinade. Grill over direct heat for a total of about 12-16 minutes, turning once, until internal temperature when measured with an instant-read thermometer is 145 degrees Fahrenheit, followed by a 3-minute rest time.
- Serve chops garnished with mint and reserved chimichurri on the side.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium950mg40% |
| Potassium810mg23% |
| Protein34g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber<1g2% |
| Sugars0g |
| Vitamin A6% |
| Vitamin C6% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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