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- Iberian Pork Chop
- Pecan nuts
- Salt & pepper
- Chimichurri Sauce. We made this from scratch but you can use a store bought mix.
- Rosemary and Thyme bunch
- Aggressively salt and pepper both sides of the pork chop and drizzle with olive oil.
- Heat up a pan on high heat with a little olive oil and sear pork chop until brown on both sides.
- While the pork chop is being cooked, pull out an aluminum foil sheet. Gather rosemary and thyme as a base. Add some olive oil and the chimichurri sauce over the herbs.
- Place the pork chop over the herbs and sauce mix and close the aluminum foil and let it rest for 1 hour. This will help keep all the juices intact and absorb aromas from the herbs.
- Meanwhile, mash the pecan nuts with salt in a bowl.
- Open up porkchop and drizzle chimi sauce and olive oil and sprinkle the pecan nuts on top. Reheat in oven or throw back on grill to resear.