Pork Chops with Chimichurri
If you want to add more Latin American recipes to your recipe box, Pork Chops with Chimichurri might be It works well as a main course. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes roughly 25 minutes.
Sprinkle chops with salt and pepper. In a large skillet, cook chops in oil over medium heat for 3-5 minutes on each side or until a meat thermometer reads 160°.
Meanwhile, place the herbs, vinegar, garlic and seasonings in a small food processor; cover and pulse until chopped.
Add water; cover and process until blended. While processing, gradually add oil in a steady stream.
Recommended wine: Pinot Noir, Chardonnay, Riesling
Pinot Noir, Chardonnay, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Baron Philippe de Rothschild Escudo Rojo Pinot Noir ReservaPale cherry red with a ruby tint. The nose is very complex and fresh with intense, forward fruit on cherry and raspberry mingles with gentle toasted almond notes. The wine has a very good attack, elegant and succulent tannins. Fruit flavors on the mid-palate, especially cherry, while the elegant finish combines the fullness of fresh fruit with the refinement of the Casablanca terroir.Pairs well with goat cheese, sole in lemon butter, or carpaccio of scallops.