Pork Chops with Argentine Red Sauce and Marinade
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 186 |
| pro | 22 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 2 g |
| fibre | 0 |
| chol | 60 mg |
| sodium | 148 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 9 |
| vit A | 5 |
| vit C | 5 |
| folate | 2 |
- Portion size: 4
Known as chimichurri rojo, this herbacious sauce is the assertive cousin of the classic green parsley-and-garlic chimichurri verde.
Ingredients
- 4 4pork loin centre choppork loin centre chops, boneless (1 lb/500g)
- 1/3 cup 1/3cupArgentine Red Sauce and Marinade recipe
Preparation
Trim any fat from chops; slash edges at 1-inch (2.5 cm) intervals to prevent curling. Place in bowl; pour sauce over top, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Place chops on greased grill over medium-high heat; brush with any remaining marinade. Close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 8 minutes.
Source : Get Grilling: Summer 2007
