Photo by Nicole Franzen; styled by Mariya Yufest
The origins of the word "chimichurri" aren't totally clear, but our favorite theory (which, coincidentally, also happens to be the most plausible) is that it's derived from a Basque word, tximitxurri, which loosely means " a messy mix of many things" or "a mixture of several things in no particular order." You get the picture; it's not exactly a recipe. And it sounds pretty forgiving.
Thankfullly, it is. In its most basic form, chimichurri contains parsley, olive oil, garlic, and white or red vinegar -- a simple mix that was easily assembled with a bit of chopping and a quick stir by Argentinian gauchos. Sometimes sherry vinegar is used; often fresh or dried oregano is added. Here, the sauce is even faster to prepare, thanks to the use of a food processor, but if you find yourself without one (or far from an outlet, or in need of a little chopping-induced meditation), a hand-hewn version will be just as divine.
Grilled Pork Chops with Chimichurri
For the Chimichurri Sauce:
1 cup packed flat-leaf parsley leaves
1/2 cup packed cilantro leaves
2 tablespoons chopped white onion
2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon crushed red chile pepper
1/2 teaspoon fine sea salt
For the Pork Chops:
4 thick-cut (1 1/2-inch-thick) bone-in pork chops (14 to 16 ounces each)
1 teaspoon extra-virgin olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon cracked black pepper
How do you make chimichurri? What sides would you serve alongside these herbaceous chops? Share your ideas and cooking tips in the comments section below.
Like this post? See the Easy Everyday topic from last week: Lazy Mary's Lemon Tart.