Chimichurri Pork Chops


4-8 pork chops (approximately 4-6 oz each)

6 Yukon gold potatoes sliced

1 watermelon sliced

4 cloves garlic

1 cup packed fresh cilantro

1 cup packed fresh parsley

1/2 cup olive oil

4 tablespoons fresh lemon juice (approximately 2 lemons)

1/2 teaspoon salt

1 1/2 teaspoon freshly grated lemon peel

1/2 teaspoon crushed red pepper


To make sauce, place peeled garlic cloves in food processor. Process until garlic is finely chopped. Add remaining ingredients. Process until well blended. Set aside 1/3 to 1/2 cup sauce to serve with meat. Use the rest of the sauce to marinate pork chops.

Place pork chops and remaining sauce in a re-sealable gallon-sized plastic bag or sealed container. Coat both sides of meat with sauce. Marinate meat in fridge for 15 minutes to overnight.

Turn grill on to medium heat. Remove pork chops from marinade, place on grill and cover. Cook for approximately 3 to 4 minutes a side for thin pork chops. A bit longer if they are thicker. Serve with reserved Chimichurri sauce, potatoes and watermelon.

Turn oven on to 400 degrees Fahrenheit. Wash and thinly slice Yukon Gold potatoes. Place slices in bowl and drizzle with olive oil. Mix potatoes until slices are covered in oil. Place potatoes on cookie sheet. Sprinkle with salt and any desired flavorings. Place in oven for approximately 30 minutes. Turning once halfway through cooking. Cook until potatoes are slightly tan.