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Chimichurri Chops & Potatoes Au Gratin


Even though I have thrice tried and failed to sustain my own potted herb garden, the allure of oodles of fresh herbs has been on my mind. Luckily for me there is a wicked fresh market just moments from my home {Eat More Produce 1111 N. Orlando Ave. Winter Park, FL} so when my hankering for a bright, bold chimichurri turned into dinner the other night, I was herb-ed up in no time for just a few bucks. I thought my Chimichurri Pork Chops & Two Cheese Potato Au Gratin plate was well on its way returning from the market, but what is cooking dinner without a few bumps in the road or major injuries? The main picture for this post is a spot-on top shot of thinly sliced potatoes via a food processor. In order to achieve such results sans mandolin, one most fit the food processor with the slicing blade. All food processor manuals and mothers are mega cautious when applying or instructing someone else to apply the slicing blade due to its infamous, “Oh my God! I sliced myself!” moments.


My Right Thumb.

And I am no exception to the rule. I too pushed the blade down too hard, slipped, and nearly took off the top of my right thumb. Did my flailing phalange stop me from my au gratin mission? That night it most certainly did because the bleeding took hours to stop. But once I healed, did I get back on the slicing blade horse so I cook potatoes au gratin with the help of Smitten Kitchen? You better believe I did. Two Cheese Potato au Gratin (Prep time: 30min, Cook time; 1hr., Total time: 1 1/2 hrs., Servings: for six.) Ingredients
  • 4 large potatoes
  • 3 tblsp. butter
  • 1/3 cup grated Gouda cheese
  • 1/2 cup cheddar cheese; divided
  • 3/4 cup milk
  • salt
  • pepper
  1. Preheat the oven to 350°F and grease a 9x12 or 9x9 baking dish with the pat of butter.
  2. Slice the potatoes as thinly as you can and arrange them in a layer, overlapping the edges. Generously season the potatoes with salt and freshly ground pepper.
  3. Depending on how thinly sliced your potatoes are, you should end up with approximately three layers, with the divided cheddar cheese between each layer. Reserve the last third of your cheese for later.
  4. Slowly pour the milk over the potatoes. It should come up to the bottom of the top layer of potatoes; add more if this was not enough.
  5. Dot the top of the gratin with the three tablespoons of butter and bake it for about an hour. Halfway through the baking time, take the gratin dish out of the oven and press the potatoes flat with a spatula to keep the top moist.
  6. Sprinkle the Gouda cheese on top of the gratin for the last 15 minutes of baking. The gratin is done when the potatoes are soft and the top is golden brown.

My thumb! My thumb! My thumb for a gratin!

Chimichurri Pork Chops (Prep time: 24hr, Cook time; 30-35 min., Total time: 1 day & 35 min., Servings: for two) Ingredients
  • 2 thick cut pork chops
  • 1/2 cup flat leaf parsley; chopped
  • 1/3 cup fresh oregano; chopped
  • 1/3 cup fresh cilantro; chopped
  • 2 bay leaves
  • 2 jalapeno; chopped
  • 2 garlic cloves; chopped
  • 1/2 cup olive oil
  • 3/4 cup frying oil
  • 1 1/2 tsp. coarse sea salt
  • 1 tsp. fresh ground pepper
  • 1 tsp. cayenne pepper
  1. Take out pork chops and let them come up to room temperature.
  2. Make the chimichurri marinade. *Chimichurri is usually a fresh condiment put on top of cooked meat once its ready to be served. I wanted a marinade so my ratio of herbs to olive is lower, therefore the consistency of this chimichurri should be closer to a pesto than its traditional form.
  3. Put the chopped herbs, jalapeno, garlic, salt and peppers into the food processor. Turn on the food processor and stream in the olive oil until continue to process until you reach a more liquid consistency than that of a pesto.
  4. In an air tight container, pour 1/3 of the marinade on the bottom followed by both pork chops, and then spread out the remaining marinade on top.
  5. Seal and let marinade in the refrigerator for at least 24 hours and up to 72 hours.
  6. When you are ready to cook the pork chops, take them out of the fridge and let them come up to room temp.
  7. Preheat the oven to 400 degrees, and line a roasting pan with aluminum foil.
  8. Bring frying oil in a deep saute pan up to medium high temperature.
  9. Remove excess marinade mixture from both sides of the pork chops. You are trying for a thin crust of chimichurri so you be the judge of how much marinade to leave on is enough.
  10. Fry the chops on each side for 3-4 minutes. Transfer to the lined pan and put in the 400 degree oven for 20-25 minutes.
  11. Let rest 5 minutes off the lined pan before serving.

Chimichurri Pork Chops accompanied by asparagus. Just throw some spears on the pan with 5-7 minutes left to go with some light olive oil and salt and pepper.


1 Comment »


  • Miriam

    July 21, 2011 @ 5:29 pm

    I think I see your thumb in there!! But those potatoes look delicious nonetheless. Yummm.

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