Pork Chops with Broccoli Chimichurri
By Chef Geoffrey Zakarian
Just for insiders, Chef Geoffrey Zakarian shares his recipe for Pork Chops with Broccoli Chimichurri, a flavorful, pan-roasted meal to warm up fall nights. This bold dish deserves a bold wine, so we recommend enjoying with a jammy California Zinfandel like our 2018 Wolfson Cellars Zinfandel. The blueberry, black pepper, cherry and plum notes will bring out the flavors of the meat and chimichurri without overpowering them.
Yields: 2 servings
Cooking Time: 30 Minutes
2 pork chops
2 teaspoons cumin, ground
2 teaspoons dried oregano
½ teaspoon coriander, ground
4 ounces broccoli fleurettes, blanched until tender, and cooled
¼ cup parsley leaves
2 tablespoons oregano leaves
½ serrano chili
2 cloves garlic, grated on a fine grater
2 tablespoons lemon juice
½ cup extra virgin olive oil
Kosher salt Fresh cracked pepper
Preheat an oven to 400°F.
Bring the pork chops to room temperature 45 minutes before using.
Combine the cumin, oregano, coriander, along with 1 tablespoon of salt and fresh cracked pepper. Season the pork on all sides.
Heat the 10” Cast Iron Skillet over a high flame. Add the canola oil and when you see white smoke, add the pork chops. Reduce the flame to medium to not burn the rub. Roast the pork chops on 5 minutes per side for medium, depending on the thickness of your chops. The internal temperature should read 135°F for medium.
When they are finished, allow them to rest.
In a food processor, combine the broccoli, parsley, oregano, serrano chili, and garlic. Pulse until the mixture is broken down. Add the lemon juice, and olive oil and pulse until the sauce is thick and chunky. Season with salt and pepper.
Drizzle a small amount of the chimichurri on the pork and serve the remaining on the side.
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