1-1/2 lb. red potatoes (about 5), cut into 1-inch cubes, cooked
1 cup frozen peas, thawed
1/2 cup finely chopped onion s
2 stalks celery, finely chopped
2 hard-cooked egg s, chopped
2 tsp. oil, divided
6 bone-in pork chop s (2-1/2 lb.), 1/2 inch thick
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Let's 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.
Serve with your favorite steamed vegetable to round out the meal.
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.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.