Bone-in Pork Loin Chimichurri (Printable Recipe)
Juicy milk-brined pork with lively chimichurri and crisp salad make for a memorable and balanced dinner.
# Ingredients You'll Need:
→ Pork Loin
01 -
4 bone-in pork loin chops
02 -
500 ml whole milk
03 -
500 ml water
04 -
1 medium onion, chopped
05 -
3 tablespoons salt
06 -
1 teaspoon dried marjoram
07 -
2 bay leaves
08 -
Clarified butter, for frying
09 -
Fresh lemon zest, for garnish
→ Chimichurri Sauce
10 -
1 cup fresh parsley, finely chopped
11 -
0.5 cup fresh cilantro, chopped
12 -
3 garlic cloves, minced
13 -
1 shallot, finely chopped
14 -
1 small chili pepper, finely chopped
15 -
2 tablespoons red wine vinegar
16 -
80 ml olive oil
17 -
1 tablespoon honey
18 -
Salt, to taste
19 -
Black pepper, to taste
→ French Salad
20 -
2 cups baby spinach
21 -
1 cup corn salad (mâche)
22 -
1 cup arugula
23 -
1 cup curly lettuce
24 -
1 cup frisée lettuce
25 -
2 tablespoons olive oil
26 -
1 tablespoon red wine vinegar
27 -
1 teaspoon Dijon mustard
28 -
1 teaspoon honey
29 -
1 garlic clove, crushed
30 -
Pinch finely chopped chili pepper
# Steps to Follow:
01 -
In a shallow container, combine the whole milk and water. Add chopped onion, salt, dried marjoram, and bay leaves. Stir until the salt is dissolved.
02 -
Submerge the bone-in pork loin chops in the prepared brine. Cover and refrigerate for at least 3 hours or overnight for optimal tenderness.
03 -
In a bowl, combine parsley, cilantro, minced garlic, shallot, and chili pepper. Add red wine vinegar, olive oil, and honey, mixing until well blended. Season with salt and pepper. Let rest at room temperature to meld flavors.
04 -
In a large bowl, crush the garlic and let it infuse the bowl. Add Dijon mustard, red wine vinegar, honey, and chopped chili pepper. Gradually whisk in olive oil to create an emulsion.
05 -
Add baby spinach, corn salad, arugula, curly lettuce, and frisée lettuce to the bowl with the dressing. Do not toss until serving to ensure greens remain crisp.
06 -
Remove pork chops from brine and pat completely dry with paper towels. Heat a grill pan over high heat, add clarified butter, and sear the pork for 3-4 minutes per side until golden brown and the internal temperature reaches 63°C.
07 -
Allow the seared pork chops to rest for 5 minutes. Slice against the grain into thick portions for optimal tenderness.
08 -
Spoon chimichurri onto serving plates. Arrange pork slices over the sauce and garnish with fresh lemon zest.
09 -
Toss the salad greens with the dressing just before serving and plate alongside the pork.
# Extra Tips:
01 -
For a deeper flavor, brine the pork overnight and prepare the chimichurri sauce in advance to allow the herbs to infuse.
02 -
Patting the pork dry before searing ensures a crisp, caramelized crust.
03 -
Adjust chili pepper to suit desired spice level in both chimichurri and salad dressing.
04 -
Dress the salad only just before serving to prevent wilting of the greens.