Bone-in pork chops are elevated with Chef Beth’s housemade chimichurri sauce in this flavor-packed dinner sure to warm up a snowy weekend!
- 2 bone in Pork chops
- 3 carrots, peeled and cut ¼ inch bias
- 1 bunch spinach
- 1 container Carolina Flavors Chimichurri
- 3 Tb Vegetable/olive oil
1. Preheat oven to 375F.
2. Heat a heavy skillet, preferably cast iron, to medium high heat. Add a Tablespoon of vegetable oil. Season the pork chops with salt and pepper. Once pan is nice and hot, carefully add pork chops into pan. Do not over crowd chops and once they are down in the pan leave them alone so they get a nice sear.
3. Once the chop is nicely seared and brown on the first side, flip over, let it cook for 1 minute and then place pan directly into the oven. Cook the pork chop for approximately 7-10 minutes in the oven. Or until it is just cooked through.
4. To prepare carrots, place cut carrots in a medium mixing bowl. Drizzle with olive oil, salt and pepper. Toss to coat the carrots, then place on a sheet tray in an even layer. Roast the carrots for 15-20 minutes.
5. In a large sauté pan, add ½ T of olive oil and heat to high. Add cleaned spinach directly to pan along with 1 T of water and a sprinkle of salt. Stir spinach with tongs until nicely wilted. 1-2 minutes, and then set aside.
6. Finally, for serving, place spinach on a plate first. Next add roasted carrots on top of spinach, then pork chop and drizzle with a few spoonfuls of chimichurri sauce.