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Main dishes

Pork Chops with Creamy-Chimichurri Potato Salad

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.
40 min
40 min
6 servings
Magazine Acquisition

What You Need

cup  KRAFT Real Mayo Mayonnaise
lb.  red potatoes (about 5), cut into 1-inch cubes, cooked
cup  frozen peas, thawed
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.

Kraft Kitchens Tips

Serving Suggestion
Serve with your favorite steamed vegetable to round out the meal.
Make Ahead
Our Favorite Chimichurri can be made ahead of time. Refrigerate up to 2 days before using as directed.
For best results, toss the potatoes with Our Favorite Chimichurri while the potatoes are still warm.

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