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Ingredients
- For the sauce: 1 large bunch parsley, very finely chopped
- 1 tsp dried oregano
- 2-4 cloves garlic, crushed
- 1 tsp jalapenos or fresh chillies, diced
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 150ml olive oil
- Half tsp salt
- Half tsp black pepper
- 4 pork chops
- 12-16 new potatoes, scrubbed
- To serve: broccoli
1. Mix all of the sauce ingredients together. Taste for seasoning and set aside so the flavours can develop.
2. Simmer the scrubbed new potatoes in boiling salted water till just cooked. Drain well then place a clean tea towel over the top of the potatoes and return to the heat for two minutes to steam. Set aside.
3. Season the pork chops on each side. Cook under a hot grill for five to seven minutes each side until cooked through.
4. Blanch the broccoli spears in boiling water then drain well. Heat a tablespoon of olive oil in a pan over a high heat. Add the broccoli spears and leave to sizzle for a few minutes till bright green and charred in places.
5. Serve the potatoes and broccoli with the chimichurri poured over each chop.
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