Rosemary Pork Tomahawk with Chimichurri, Roasted Baby Potatoes and Asparagus
BY: Chad Montano
Roasted Baby Potatoes and Asparagus
- 1 pound baby potatoes
- 1/2 cup cherry tomatoes halved
- 1 bunch asparagus
- 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
- 2 Kurobuta Pork Tomahawks Buy Now
- garlic clove
- salt and pepper
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.
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.
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.