Argentine-style Pork Chop with Chimichurri
Time to shake off the dust and get things going again here, folks! So here's a recipe I concocted that's perfect for summer grilling and meat-loving. Things of note before we get into it: as my friend Cookie put it, "Argentine-style pork chop is called steak." Yes yes, I know, Cookie, I know. Thing is, I recently partook of the annual Pig Share with some friends and, with a freezer burtsing at the seams with pork products, right now I'm playing a little month-long game called "but can you put pork in it?" Spoiler: the answer is always yes. So fine, "Argentine-style" and "pork chop" may not fit with tradition. But you know what? Who cares? This pork chop tastes gooooood. After looking at a bunch of Argentinian steak marinade recipes and sauces, I mapped out this little ditty on my own. First off - citrus. I went with orange over the sour of lemor or the tart of lime, because I figured the sweetness would intensify when ca