BBQ Pork Recipes

Let’s cook Argentina dish: Chimichurri sauce, Pork Chops, Roasted potatoes, Chick Peas & Kale side

I made this dish for International Sunday couple weeks ago in my church to represent Argentina. Chimichurri is native to Argentina and Uruguay. I made a super simple and delicious side dish of garbanzo beans and kale. You can use any type of beans to make this dish. It paired very well with this yummy rustic pan roasted potatoes. This versatile sauce can be used in so many different ways (please watch the video).
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Happy Cooking!

CORRECTION/APOLOGIES:
Regarding the lemons to release their juices, I meant to write “may place in microwave for 12 SECONDS”, not minutes! Please make that note!

INGREDIENTS

Seasoning for Pork Chops:
Boneless Pork Loin Chops – 2.58 lbs (Traditionally, beef is used in Argentina, but you can use any meat of your choice)
Thyme – ½ tsp
Chicken bouillon – ½ tsp
Garlic powder – ½ tsp
Salt – ½ tsp or to taste
Rosemary – ½ tsp
Basil – ½ tsp
Black Pepper – ½ tsp or to taste

Chimichurri Sauce:
Parsley – ½ bunch
Corriander – ½ bunch
Mint
Oregano
Thyme
Lemon juice or Lime juice
Zest of Lemon or lime
Red wine vinegar
Garlic
Splenda or any sweetener – 1 tsp (optional). Use if sauce is too tangy

Bean & Kale side dish:
Chick Peas (use any beans of your choice) – 3 cans
Kale – 1 bunch
Onion – 1 large
Garlic – 3 large or 4 medium cloves
Chicken bouillon – 1 tsp
Chicken broth – enough to loosen beans
Extra Virgin Olive Oil (EVOO)
Ginger – 1 thumb size
Salt – to taste (TT)
Black & Red Pepper – 1 tsp TT
Red Bell Pepper – 1 (optional)

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Original of the video here

BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes

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