From Chef Christian Reynoso
Ingredients
Serves 4
- 1 bunch fresh cilantro (stems and leaves), chopped
- 1 bunch fresh parsley (stems and leaves—thick lower stems discarded), chopped
- ½ red Fresno or jalapeno pepper, stemmed, seeded, and chopped
- 3 garlic cloves
- ½ cup ginger, peeled and thinly sliced across the grain
- ½ tsp red pepper flakes
- 1 cup 51-49® Extra Virgin Olive Oil & Sunflower Oil Blend, plus more for pan or grill
- 1 Tbsp red wine vinegar
- salt & pepper
- 4 bone-in pork chops (about 2 pounds)
- Optional sides: saffron spiced couscous, roasted potatoes, grilled peaches, or green salad
Corto’s 51-49® Extra Virgin Olive Oil & Sunflower Oil Blend serves as an exceptional base for Chermoula-marinated pork chops, by offering a rich, flavorful foundation that enhances the dish without overshadowing it. This bold, complex sauce combines the freshness of cilantro, parsley, ginger and garlic, with a tangy zing from red wine vinegar. 51-49® adds a subtle olive-oil profile that complements the vibrant flavors. Ideal for summer, serve these chops alongside seasonal vegetables and saffron couscous for a delightful nod to Chermoula’s North African origins.
Directions
To make the Chermoula, place the cilantro, parsley, pepper, garlic, ginger, red pepper flakes and 51-49® in a food processor or high-powered blender. Blend until pureed. Pulse in the vinegar and season with salt and pepper.
Add ½ cup of the Chermoula to a large bowl, add pork chops and rub with marinade. Cover and refrigerate for at least 4 hours or up to 1 day. Place the remaining Chermoula in a container, cover and refrigerate.
30 minutes before cooking the pork chops, take them out of the refrigerator. Wipe off excess marinade. Heat a large skillet over high heat. Drizzle enough 51-49® to coat the pan and once hot, cook the pork chops, turning once, until cooked to medium or your desired doneness. Alternatively, pork chops may be grilled on high heat, with grates brushed with 51-49®.
Serve the pork chops topped with the remaining Chermoula and, if desired, the optional sides.