Dear readers today's recipe I created just for you. No really. You see I've been in sort of a ground meats cooking rut lately. Which is directly related to my transition from vegetarianism back to meat eating.
After years of being a fish eating vegetarian I decided to go back to eating meat, largely (but not completely) due to the fact that gluten and corn intolerance had severely limited my food options. This was not easy for me as I really had no desire to eat meat (which is why I stopped eating it in the first place, but more on that another time).
I found that starting with ground meats was a great way to get back into it, so to speak. Because of this, I tend to cook with ground meats quite a bit. Now that I've started this blog I figured it was time to expand my horizons. After all, there are only so many meatball and burger recipes one can post without boring you dear readers to tears.
With this in mind I picked up a few different offerings from my local farmer this week. Today my offering to you involves pork chops. I was a kid the last time I remember eating pork chops and they were always breaded and fried. When I picked these up I knew I wanted do some something fresh and citrus-y with them. Here is what I came up with:
Pan-Seared Pork Chops in a Chimichurri Sauce
After years of being a fish eating vegetarian I decided to go back to eating meat, largely (but not completely) due to the fact that gluten and corn intolerance had severely limited my food options. This was not easy for me as I really had no desire to eat meat (which is why I stopped eating it in the first place, but more on that another time).
I found that starting with ground meats was a great way to get back into it, so to speak. Because of this, I tend to cook with ground meats quite a bit. Now that I've started this blog I figured it was time to expand my horizons. After all, there are only so many meatball and burger recipes one can post without boring you dear readers to tears.
With this in mind I picked up a few different offerings from my local farmer this week. Today my offering to you involves pork chops. I was a kid the last time I remember eating pork chops and they were always breaded and fried. When I picked these up I knew I wanted do some something fresh and citrus-y with them. Here is what I came up with:
makes 4 servings
4 pork chops
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
3 cloves garlic
3 Tbsp olive oil
2 Tbsp red wine vinegar
juice of 1 lime
pinch of salt and pepper
This post is a part of Fight Back Friday February 18, 2011
I bet this was delicious! I'll be trying this next time I cook pork chops. Thanks for sharing on chowstalker.com!
ReplyDeleteThis looks extremely yummy; I love chimichurri.
ReplyDelete- Lindsay
P.S.
I found that when I was transitioning back to meat from vegetarian and raw veganism, I did best with slow-cooked pot roasts and stews, lamb and beef in particular. Really easy to digest. :)
Patty-It was delicious! And I am delighted to share on chowstalker.com!
ReplyDeleteLindsay- When I quit eating meat it was because I really didn't crave it... Before I quit I I ate mainly beef or chicken. I think its interesting that I now find myself neutral towards beef and I still don't care for chicken; but I love, lamb and pork! I agree slow-cooked, very tender meat is the way to go when transitioning back to meat-eating.