Main dishes

Pork Chops with Creamy-Chimichurri Potato Salad

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Pork Chops with Creamy-Chimichurri Potato Salad recipe

photo by:kraft

Tender bone-in pork chops and a hearty potato salad combine with creamy chimichurri for a great weeknight dish.

time

prep:

40 min

total:

40 min

servings

total:

6 servings

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What You Need

Our Favorite Chimichurri, divided

1/4

cup KRAFT Real Mayo Mayonnaise

1-1/2

lb. red potatoes (about 5), cut into 1-inch cubes, cooked

cup frozen peas, thawed

1/2

cup finely chopped onions

stalks celery, finely chopped

hard-cooked eggs, chopped

tsp. oil, divided

bone-in pork chops (2-1/2 lb.), 1/2 inch thick

Make It

SPOON half the Our Favorite Chimichurri into large bowl. Add mayo; whisk until blended. Add next 5 ingredients; mix lightly. Refrigerate until ready to serve.

HEAT 1 tsp. oil in large skillet on medium-high heat. Add 3 chops; cook 4 min. on each side or until browned on both sides and done (145º F). Top each chop with 1 Tbsp. of the remaining Our Favorite Chimichurri; cover. Cook on low heat 3 min. Remove chops and juices from skillet; cover to keep warm. Repeat with remaining oil, chops and Our Favorite Chimichurri.

SERVE with the potato salad.