To prepare this hearty meal will take no more than half an hour. Potato with pork – what could be easier? And to make the dish It looked more refined, natural pork is perfect boneless cutlets, or simply a loin. Appetizing toasted the marks from the grill pan will make the pork look even more noble. Garnished with slightly mashed red potatoes, jacketed. And the Argentinean sauce completes the whole dish. parsley and cilantro chimichurri, chopped with olive oil. Him the refreshing taste perfectly complements the fried pork and adds juicy potatoes. Nutritional value of one serving: (4 total) Calories 599, total fat 37 g., Saturated fat g., Proteins 35 g., Carbohydrates 30 g., Fiber, cholesterol mg., Sodium mg., Sugar g. Share with friends: 
Time: 25 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 thin natural boneless pork cutlets (0.6 – 0.7 kg.)
- 0.7 kg small red potatoes
- 3/4 Art. fresh parsley
- 3/4 Art. fresh cilantro
- 0.5 tbsp. olive oil + extra to grease
- 1 medium shallot, coarsely chopped
- 1 clove of garlic, coarsely chopped
- 2 tbsp. l white wine vinegar or freshly squeezed lemon juice
Recipes with similar ingredients: pork loin, pork, red potatoes, wine vinegar, shallots, cilantro
Recipe preparation:
- Put the potatoes in a large pot and pour cold water. Add 2 tsp. salt, partially cover and over high heat bring to a boil. Reduce heat and cook until tender, about 10 minutes. Drain the water, then return the potatoes to the pan and roughly mash with a large spoon. Cover and keep warm.
- Meanwhile, make chimichurri sauce. Grind in food processor on a pulsed mode parsley, cilantro, olive oil, shallots, garlic, vinegar and 1/4 tsp. salt and black pepper until the mixture looks like a coarse paste.
- Heat a large frying pan over medium-high heat. Dry pork cutlets and sprinkle with salt and black pepper. Lightly grease grill the pan with olive oil, then fry the meat until ready, about 2 minutes on each side. Serve pork cutlets and potatoes with chimichurri sauce.
