Peppered Pork Chop with Chimichurri "Salsa"



I had some beautiful bone-in pork chops that I did not want to muck about too much so decided to roast them with salt and pepper only. I added a riff on Chimichurri sauce to the plate in the form of a Chimichurri "salad" and served the whole thing with sweet potato fries.


Though this was a dinner for two, I have translated it into a recipe for one.



1 bone-in pork chop, about an inch and a half thick

1/2 cup roughly chopped Italian parsley, leaves only

1/2 clove garlic, very finely chopped

1/2 tsp fresh oregano leaves, chopped

1 tsp roughly chopped capers

2 tsps + 1 tsp olive oil

1 tsp red wine vinegar

Coarsely ground fresh black pepper to taste

Salt to taste


Preheat the oven to 375.


Bring the pork chop to room temperature and season with salt on all sides. Season generously with black pepper, pressing it into the surface of the meat to form a crust.


Heat one teaspoon of the olive oil in an oven-safe skillet. As soon as the oil is very hot, add the pork chop to the pan and sear for 90 seconds on each side. Then place in the oven for 18 minutes to cook through.


Mix the rest of the ingredients together to make something that tastes like a cross between a salad and a salsa. Check for seasoning and set aside.


Remove the pork chop from the oven and cover with a foil tent, allowing the meat to rest for five minutes before topping with the Chimichurri and serving.