The cast iron skillet cools on the corner of the stove as I work to take a few quick pictures of these chops before the sun goes down. Baby L wanders around the table. Toddling with small steps that become more and more assured everyday; a new quickness that will become running. I step to the other side of the table to grab something. When I turn back towards the table I see that we stand on opposite ends of the table now, Baby L and I, the pork chops in front of her. She has the tablecloth in her hands. The long white linen tablecloth that was a splurge even on sale. She’s gripping the soft textured fabric tighter and tighter in her small but strong grip. She pulls. No, no, no, don’t do that. Crash.
I turned the skillet back on and proceeded to brush off the chops and sear them again. (I am not a believer in the five second rule). Once I felt sure any germs had been killed, I spooned a little of the tangy, robust chimichurri sauce over them and served them hot from the skillet. They were perfect. I think I will actually use this technique to make and reheat meat more often. I will also keep a more watchful eye on my assistant.
- 1½ cups cilantro
- 1½ cups parsley
- 1 cup kale
- 1 clove garlic
- 2 Tbsp. vinegar
- 1 Tbsp. lime juice
- ¼ tsp. crushed red pepper
- ½ cup olive oil
- 2 bone-in loin pork chops about 1½-inches thick
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- In a food processor or blender, whirl together the first 8 ingredients until the herbs and kale are chopped. Spoon into a bowl and allow the flavors to meld while the chops cook. Heat the oven to 500 degrees. Place a cast-iron skillet large enough to hold the chops without crowding over high heat, and heat until hot. Add the butter and olive oil. Sprinkle surface of pan with coarse salt, and put the chops in. Smoke will billow up. Cook 4 minutes. Turn and cook 2 minutes more. Transfer skillet to oven.
- Roast about 4 minutes, or until browned and cooked to preferred doneness (at least 145°F). Sprinkle with salt and pepper, and let rest 5 minutes. Spoon or brush a little of the Winter Chimichurri sauce over the chops and pass remaining sauce.