Pork Chops With Smashed Potatoes and Chimichurri Sauce

Ingredients

• 0.8 cup cilantro leaves fresh
• 0.8 cup parsley fresh
• 1 clove garlic roughly chopped
• 4 servings kosher salt 
• 2 tablespoons juice of lemon fresh
• 0.5 cup olive oil extra-virgin plus more for brushing
• 4 servings pepper freshly ground
• 1.3 pounds pork chops boneless thin
• 1.5 pounds red-skinned potatoes 
• 1 medium shallots roughly chopped

Equipment

• food processor
• pot
• grill
• grill pan

Directions

1. Put the potatoes in a large pot and cover with cold water.
2. Add 2 teaspoons salt, partially cover and bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes.
3. Drain, then return the potatoes to the pot and coarsely mash with a large spoon. Cover and keep warm.
4. Meanwhile, make the chimichurri sauce: Pulse the parsley, cilantro, olive oil, shallot, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor to form a coarse paste.
5. Heat a large grill pan over medium-high heat. Pat the pork chops dry and season with salt and pepper. Lightly brush the grill pan with olive oil, then grill the chops until just cooked through, about 2 minutes per side.
6. Serve the pork chops and potatoes with the chimichurri sauce.
7. Photograph by Antonis Achilleos