Chimichurri sauce over sauteed pork is a Latin favorite. Parsley, garlic, red pepper flakes, oil, and vinegar are the basic ingredients for this piquant sauce that is used throughout South America.
Makes 2 servings
3 large garlic cloves, peeled
3/4 cup fresh flat parsley leaves
Pinch red pepper flakes
1 1/2 tablespoons olive oil
2 teaspoons apple cider vinegar
1/4 cup water
3/4 pound boneless pork chops
Salt and freshly ground black pepper
1. With food processor running, drop garlic down feed tube. Stop processor, add parsley and pulse to chop.
2. Add pepper flakes, olive oil, vinegar, and water and process to form a thick sauce; it will not be smooth. (if making by hand, chop parsley and garlic together and mix in the remaining ingredients.)
3. Heat a nonstick skillet over high heat. Add the pork chops and brown 2 minutes, turn and brown 2 minutes. Sprinkle pork with salt and pepper to taste. Reduce heat to medium, cover with a lid and cook 5 minutes. A meat thermometer should read 160 degrees. Remove from heat. Spoon sauce over the pork and serve.
Per serving: 322 calories (47 percent from fat), 16.7 g fat (2.7 g saturated, 8.8 g monounsaturated), 120 mg cholesterol, 38.4 g protein, 3.0 g carbohydrates, 0.9 g fiber, 110 mg sodium.
Makes 2 servings
1/2 cup long grain white rice
1 cup no-salt-added, drained, diced canned tomatoes
Salt and freshly ground black pepper, to taste
1. Bring a large saucepan with 2 to 3 quarts of water to a boil. Add rice and boil, uncovered, about 10 minutes. Test a grain; rice should be cooked through, but not soft. Drain into colander.
2. Return to the saucepan and add the tomatoes and salt and pepper. Mix well.