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Pork with vegetables and chimichurri sauce
Recipe
Cooking Time
30 Minutes
Servings
2/4 Persons
What we will provide
Pork chop, Green parsley, garlic, curmin,olive oil, Fulgi de chilli, slaminati, sumac, carrot, rice
What you will need
Paper towel, olive oil 4/8 tablespoons, salt, pepper, a medium pot for rice, a medium pan for meat, oven, oven tray, baking sheet/optional, peeler, grater, citrus juicer.
Preparation
Step 1
Preheat the oven to 170 C. Wash and dry the meat, carrot and using paper towel . Clean and cut the carrot into sticks 5-6 cm long. The, cut them on thickness to obtain 4 parts. Shave half a lemon (for 4 servings a lemon), then squeeze the juice. Clean and finely chop the garlic
Step 2
In a tray put the pieces of carrot over which pour 2 tablespoons of oil, 1/2 sp sumac, salt and pepper and mix by hand. Place the carrot pieces on half a tray, away from each other. Put the tray in the hot oven for 25-30 minutes, until the carrot is browned.
Step 3
Put the rice to the boil, following the instructions on the packaging. Keep it covered to keep it warm.
Step 4
Tape the meat with a paper napkin. Season with half the curmin, salt and pepper. Put on medium heat a pan and grease it with 1 sp of oil. Put the meat in the frying pan, turn it over so it doesn't burn, until browned on both sides. After 15 minutes of preparing the carrot, add the meat to the tray , in the remaining empty part and put the tray back in the oven for 10-12
Step 5
Prepare the chimichurri sauce: In a mix the chopped parsley, garlic, remaining curmin, 2 sp of olive oil and lemon juice. Add chilli flakes one at a time, to taste.
Step 6
Serving: Divide the rice and carrots into plates. Place the pork chops and cover-it with the chimichurri sauce. Sprinkle the grated lemon peel. Serve with lemon slices.
Tips & tricks : You can replace parsley with coriander leaves for a stronger flavor.
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