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 caramelized and blackened on the grill. Next, I packed in the aromatic herbs - parsley and oregano in heavy heavy doses, mixed with a ton of garlic and olive oil. The idea here is not to create a sauce with this marinade; rather, to create great aromas and some sugars to blacken so that the intense flames of the grill bring out these aromas and intensity while adding a wonderful smoky flavor.

For the chimichurri, I went with the old standby: Mark Bittman's "How to Cook Everything." If you do not have that book, I highly recommend the app. My ipad is quickly becoming my most used kitchen utensil!

So marinade your pork chops on Friday night, then leave them to sit until your guests arrivbe on Saturday. A proper chop, thick cut and big as a T-Bone, will easily serve two people. Pair with a side of tossed greens and radishes in a citrus vinagrette, and a nice rose wine.

Summer is here, folks. Grill the hell out of it!

Ingredients:

Marinade

• 2 thick-cut pork chops (bone-in preferred; .5-1.5 inches thick)
• 1 tsp salt
• 1/2 tsp fresh ground black pepper
• Juice of 2 oranges
• 1/2 cup olive oil
• 1 cup fresh parsley leaves, chopped
• 4 sprigs fresh oregano
• 4 cloves of garlic, minced
• 1 small onion, sliced into 1/2 inch rings

Chimichurri

• 2 cups parsley, chopped
• Salt
• 3 cloves garlic, peeled
• 1/2 cup olive oil
• 2 Tbs lime juice
• 1 tsp red pepper flakes

To Prepare:

1. Combine salt, poepper, orange juice, and olive oil in a bowl and mix to incorportae. Once mixed, pour into a sealable container (I used a large ziplock galloin bag). Add remaining ingredients and pork chops to the bag. Remove air and seal, making sure the pork chops are well-covered in marinade.Place in the fridge for 30-minutes to 24 hours. If possible, turn the pork chops every few hours to ensure good, even coating of the marinade.
2. When you are ready to cook, heat your grill (or grill pan) to high temperature. While this is heating, let's prepare the chimichurri!
3. Combine the parsley, a pinch of salt, ALL of the garlic, and about half the oil in a blender or food processor. Blend, occasionally scraping down the sides, and slowly adding the remaining oil, the lime juice and the red pepper flakes. Once finished, set aside. Do not refrigerate.
4. Once your grill is hot as all hell, remove the pork chops from the marinade bag and place on the grill. You will want a nice, deep char on the chops. Estimate a few minutes (four to five) on each side; however, grill time will vary depending on the heat of the grill and the thickness of the chops. Consult various numerous online resources to determine the proper temperature for the chops - but for the love of all that is holy, do not overcook and dry out these beautiful, succulent, juicy meaty treats. Aim for a nice medium, then remove the chops form the heat, tent them with foil on a separate plate, and let them rest for 10 minutes.
5. While the meat rests, remove the onions from the bag and grill, briefly, to perfection.
6. Serve your chops topped with grilled onions, a ramekin of chimichurri for dipsying, and a nice tall glass of rose.

Bon appetit!