Cilantro and Lemon Marinated Pork Chops
Cilantro and Lemon Marinated Pork Chops
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  • 2/3 cup (20 g) fresh cilantro, stems and leaves
  • 2/3 cup (20 g) chopped fresh chives
  • ½ cup (125 ml) olive oil
  • ¼ cup (20 g) grated Parmigiano-Reggiano cheese
  • 1 clove garlic
  • 1 lemon, grated zest only
  • 2 tbsp (30 ml) lemon juice
  • 8 boneless pork chops, each about ½-inch (1 cm) thick
  • 1 package (14 oz/400 g) beets cooked sous-vide, cut into cubes
  • 1 avocado, cut into thin wedges
  • Salt and pepper
  • Preparation
  • In a blender, purée the herbs, oil, Parmesan, garlic and lemon. Season the sauce with salt and pepper.
  • In a baking dish, drizzle the meat with half the sauce. Let marinate for 15 minutes or overnight. Refrigerate the remaining sauce until ready to serve.
  • Drain the meat and discard the marinade. In a lightly oiled ridged skillet over medium-high heat, grill the meat for about 4 minutes on each side or until the desired doneness. Set aside on a plate. Cover and let rest for 5 minutes.
  • Serve the chops with the cooked beet cubes and the avocado slices. Drizzle with the reserved sauce.
  • Description
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