Authentic home cooking from Chile, with US measurements. 
Grilled Pork Chops with Pine Nut Chimichurri and White Bean Timbale
I never get tired of pork chops. I like the ones with streaks of bacon running through them because when you grill or sear them, they turn out really juicy. Just be careful not to overcook them.
Grilled Pork Chops with Pine Nut Chimichurri and White Bean Timbale
I never get tired of pork chops. I like the ones with streaks of bacon running through them because when you grill or sear them, they turn out really juicy. Just be careful not to overcook them.
Open in Cookpad AppSteps
- 1
Measure and prep all the ingredients for the recipe. Use level measurements for accuracy. To make the chimichurri, toast the pine nuts and mix them with the remaining ingredients.
- 2
In a small bowl, combine all the spices for the seasoning blend. Store in a jar with a lid. Season the pork chops with the blend and let them sit at room temperature for 1 hour.
- 3
To make the white bean timbale, lightly grease a mold or small bowl with olive oil, fill it with the white bean mixture (see my recipe for 'white bean croquettes'), press down, and invert onto the serving plate.
- 4
Heat a grill pan or skillet until very hot. Sear and brown the pork chops on both sides. Serve the pork chops with the pine nut chimichurri and the white bean timbale.
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