We’ve been ordering our dinner at work from a Dominican republic restaurant lately. Although the usual order involves many orders of a Chimichurri Burger. Every now and than I branch out and order something new.
Last week I ordered Chuletas which is fried pork chops. They arived with this amazing garlicly-green concoction on top of them, and I was immediately intrigued. After an inquiry, I discovered that the sauce is also called Chimichurri. This is my attempt to recreate it.
What you’ll need.
Bone-in Pork Chops
Oil for frying
For the Mise En Place:
In a large sauce pan, heat roughly 64 ounces of Canola Oil.
Mix together flour, salt and pepper in a shallow dish.
Dredge the pork chops into the flour, making sure to completely coat both sides (and your fingers).
Put the floured pork chops onto a platter and set aside.
Wash 1/2 bunch of Cilantro, remove the stems and discard. Mince cilantro and set aside. Mince 5 cloves of garlic and add the cilantro together with the garlic. Add 1 tablespoon of olive oil, 1 teaspoon of salt and pepper. Mince this mixture together until it becomes a paste. You can use a mortar and pestle for this, I don’t have one, so I used this method.
For the recipe:
Add the Pork chops to the hot oil, carefully, by laying them away from you. Please do not squeamishly drop the pork chops into the hot oil, you may end up losing an eyebrow, or burning down your house. I did this is 3 batches, cooking only 2 pork chops at a time.
Cook for approximately 10 minutes in the oil on a temperature of about 350*
Remove from the oil and allow to dry on a platter lined with papertowels.
Place on a serving platter, and top with the Chimichurri sauce we made earlier, making sure to get some on every piece of pork.
Serve with plenty of tostones, rice and beans are okay too.