Rosemary Pork Chop with Chimichurri, Roasted Baby Potatoes and Asparagus

By: Chad Montano

Spring is asparagus season and it's the perfect time to try this fresh and flavorful dish featuring Snake River Farms Kurobuta pork tomahawk chops. These long bone chops add extra visual flair to your dinner table. Our Kurobuta pork is rich crimson in color, finely marbled, exceptionally juicy and pairs wonderfully with the savory chimichurri.

Ingredients

Roasted Baby Potatoes and Asparagus

  • 1 pound baby potatoes
  • 1/2 cup cherry tomatoes halved
  • 1 bunch asparagus

Chimichurri

  • 1/2 cup cilantro
  • 1/2 cup flat Italian parsley
  • 1 garlic clove
  • 1/4 cup red onion chopped
  • 1/2 cup olive oil
  • 1 teaspoon chili pepper flakes

Pork Tomahawk

  • 2 Frenched Kurobuta Pork Chop Buy Now
  • rosemary
  • garlic clove
  • salt and pepper

Roasted Baby Potatoes and Asparagus

Heat a large skillet on medium heat and add a little olive oil.
Add potatoes and cover with lid. Mix them every minute to cook evenly.
Once they are halfway cooked, add asparagus and tomatoes.
Continue cooking until potatoes are fork tender.

Chimichurri

Using a food processor, add all ingredients for the chimichurri. Pulse on low and blend a few seconds. If you want the texture to be chunky set to the side.

Pork Tomahawk

Season pork with salt and pepper.
Heat skillet on high heat and add a little oil.
Place pork in a pan and cook 2-3 minutes on one side then flip.
Add butter, garlic clove, and rosemary. Cook for another 2 minutes while basting the pork until golden brown.
Remove from pan and allow to rest for a few minutes.
Plate your food and enjoy with a friend.