The juiciness and tenderness of pork in 20 minutes. A perfect dish for those looking for a blend of intense flavors and an irresistible texture. Take note:
Braised Pork Steak With Chimichurri
Braised Pork Steak With Chimichurri
INGREDIENTS
- 2 to 3 pork fillets
- 1/2 cup olive oil
- 1/2 cup mustard
- Sea salt and black pepper 2 onions
- 1/4 to 1/2 cup vinegar
- 2 Tbsp. chives
- 2 Tbsp. fresh parsley
- 2 Tbsp. shallots
- 1 tsp. garlic
No. Servings:
6
Cooking time:
20 min
INSTRUCTIONS
- Preheat a griddle over medium-high heat. Drizzle with a little olive oil, add the pork fillets, brush with the mustard and sprinkle with salt and pepper. Cook to a minimum internal tem- perature of 60°F to 70° F, and let stand 3 minutes. Let the pork steaks rest for 10 minutes before slicing.
- For our chimichurri, lightly season the onions with a tablespoon of olive oil and season with salt and pepper. Grill until charred and wilted, turning as needed. Finely chop the green onions and add them to a bowl with the remaining olive oil. Stir in the sherry vinegar, chives, parsley, shallots and garlic.
- Serve with rice, steamed brussels sprouts, and the chimichurri on the side or over the sliced pork to coat well.
*Courtesy of Na.onal Pork Board, Des Moines, Iowa
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