Known as chimichurri rojo, this herbacious sauce is the assertive cousin of the classic green parsley-and-garlic chimichurri verde.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 148 mg
- Protein 22 g
- Calories 186.0
- Total fat 10 g
- Cholesterol 60 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
%RDI
- Iron 9.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 5.0
