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Chimichurri Bone-in Pork Chops
with Crispy Potatoes and Feta Aioli
No need to call an asado expert! You'll cook up Argentina-inspired deliciousness in your own kitchen tonight with perfectly-seared bone-in pork chops topped with a bright, herby chimichurri. Roasted veggies and potatoes are just the sides you'll be craving and a feta aioli sweetens the deal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Pork Chops, bone-in
280 g
Sous Vide Potatoes
320 g
Hot Pepper
200 g
Green Bell Pepper
113 g
Red Onion
7 g
Parsley
7 g
Cilantro
2 unit
Garlic, cloves
100 g
Feta Cheese, block
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Montreal Spice Blend
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
¼ tsp
Sugar*
3.5 tbsp
Oil*
½ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut onion into 1/2-inch slices.Very finely chop 1 tbsp onions (dbl for 4 ppl). Set aside for chimichurri sauce (in step 5).Core, then cut bell pepper into 1/2-inch slices. Core, then cut poblanos into 1/2-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Pat potatoes very dry with paper towels.
Add poblanos, bell peppers, sliced onions, half the Montreal Steak Spice and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.
Add potatoes and 1 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels. Season with salt and remaining Montreal Steak Spice. When the pan is hot, add 1/2 tbsp oil, then pork. (NOTE: Don't overcrowd the pan. For 4 ppl, cook pork in 2 batches, using 1/2 tbsp oil per batch.) Pan-fry until golden, 1-2 min per side. Remove from heat.
Transfer pork to the other side of the baking sheet with potatoes. Roast potatoes and pork in the middle of the oven until potatoes are golden-brown and pork is cooked through, 14-18 min.**
Meanwhile, finely chop parsley.Finely chop cilantro.Peel, then mince or grate garlic.Add vinegar, parsley, cilantro, finely chopped onions, half the garlic, 1/4 tsp salt, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a small bowl. Season with pepper, then stir to combine. Set aside.Crumble feta.Add mayo, half the feta and remaining garlic to another small bowl. Season with salt and pepper, then stir to combine.
Divide pork, potatoes and veggies between plates.Drizzle chimichurri sauce over pork. Sprinkle remaining feta over veggies. Serve feta aioli alongside potatoes for dipping.
