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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Pork Chops with Jalapeño Chimichurri

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Grilled Pork Chops with Jalapeño Chimichurri Empty Grilled Pork Chops with Jalapeño Chimichurri

    Post by Lobo Fri 23 Dec 2016, 5:11 pm

    Grilled Pork Chops with Jalapeño Chimichurri Img18l
    Grilled Pork Chops with Jalapeño Chimichurri

    Prep Time: 35 minutes
    Cook Time: 10 minutes
    Servings: 4
    Using an All-Clad Grill with AutoSense takes all the guesswork out of cooking, since it automatically detects the thickness of your food and adjusts the cooking time accordingly. If you’re cooking on a regular indoor or outdoor grill instead, cook the pork chops until an instant-read thermometer inserted horizontally into the center of a chop, away from the bone, registers 145°F (63°C).


    Ingredients:


    • 4 bone-in pork loin chops, each about 9 oz. (280 g) and 3/4 inch (2 cm) thick
    • 1 jalapeño, seeded and coarsely chopped
    • 1 shallot, coarsely chopped
    • 2 garlic cloves, coarsely chopped
    • 1 cup (1 oz./30 g) fresh cilantro leaves
    • 1/2 cup (1/2 oz./15 g) fresh flat-leaf parsley leaves
    • 1/4 cup (2 fl. oz./60 ml) red wine vinegar
    • 1 1/2 Tbs. agave nectar
    • Kosher salt and freshly ground pepper
    • 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more for brushing

    Directions:

    Remove the pork chops from the refrigerator about 30 minutes before grilling.

    To make the chimichurri, if using an immersion blender, in a small pitcher or blending container, combine the jalapeño, shallot, garlic, cilantro, parsley, vinegar, agave nectar and 1 tsp. salt. Pulse with an immersion blender to combine. With the motor running, add the olive oil in a slow, steady stream until emulsified. If using a blender, combine the jalapeño, shallot, garlic, cilantro, parsley, vinegar, agave nectar and 1 tsp. salt in a blender and pulse to combine. With the motor running, add the olive oil in a slow, steady stream until emulsified. Season the chimichurri with salt and pepper and set aside.

    Pat the pork chops dry, lightly brush with olive oil and season generously with salt and pepper. Preheat an All-Clad grill with AutoSense according to the manufacturer’s instructions using the “pork” setting. Place 2 of the pork chops on the grill and lower the lid. Cook until the “medium” light turns on (or until the “well done” light turns on, according to your desired doneness).

    Transfer the pork chops to a platter, cover and keep warm. Preheat the grill again and repeat with the remaining pork chops. Transfer to the platter and let rest for 5 minutes. Divide the pork chops among 4 plates, drizzle with the chimichurri and serve immediately. Serves 4.

    
Williams-Sonoma Test Kitchen
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