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Scottish Pork Chops with chimichurri

Recipe

Looking for a cheeky wee mid-week dinner? Look no further than our Scottish Pork Chops with chimichurri!

Serves: 2 people | Prep time: 30 minutes | Cooking time 1hr 30 minutes  

Scottish | Main  

Ingredients

  • 50g Shallot (Minced)
  • 10g Chilli Puree
  • 3 Small Salad Peppers, Yellow/Orange/Red
  • Zest of 1 Lemon
  • Juice of 1 Lemon
  • Salt & Cracked Black Pepper
  • 10g Garlic Puree
  • 100ml Red Wine Vinegar
  • 12g Granulated Sugar
  • 8g Fresh Coriander
  • 8g Fresh Parsley
  • 8g Fresh Mint
  • 100g Scottish Rapeseed Oil
  • 2 Scottish Pork Chops
  • Smoked Paprika

Method

  1. Finely dice Shallot and Peppers (one of each colour)
  2. Remove stalks from herbs and chop leaves roughly
  3. Add all ingredients to the mixture except the oil.
  4. Leave all ingredients to pickle for a few hours.
  5. Season pork with some salt and a dusting of smoked paprika. Heat pan to medium-high and cook each side of the pork chops for approx 7 mins, until cooked through.
  6. Add oil to herb mixture and mix well before serving.