Chimichurri Pork Chops with Quick Rice & Tomatoes

Sauteed pork with chimichurri sauce is a Latin favorite. Or so I've read. The sauce is fresh and zesty. And garlicky. 3 large cloves of peeled garlic are fed into a running food processor. Then with the processor stopped, 3/4 cup of flat-leaf parsley leaves are added. This is pulsed to mix with the garlic. Make sure not to let it run until the mixture is pulverized. You want it to be a little chunky. Then, a pinch of red pepper flakes, 1 1/2 tablespoons olive oil, 2 teaspoons balsamic vinegar and 1/4 cup water are added. This is processed, forming a thick sauce. Set this aside.

Heat a nonstick pan on high heat. Add 3/4 ponds of boneless pork chops and brown on one side for two minutes. Turn and brown the verso for two minutes. Season with salt and pepper to taste. Or not. It's up to you. Reduce the heat to medium, cover the pan with a lid and continue to cook for approximately five minutes. Use a meat thermometer to test for doneness. It should read 160° when ready. Remove from the heat.

For the quick rice with tomatoes, boil a pot of water. Add a cup of rice and continue boiling, uncovered for about 10 minutes. The rice is ready when it has cooked through, but is not soft. Drain through a colander and return the rice to the pot. Add a can of diced tomatoes and mix well.

To serve, well, see the picture. I won't insult you Dear Reader, with the obvious.

Bon appétit!