Pork Chop with Chimichurri

Preheat the oven to 80 degrees and heat a plate.

Pluck the rosemary needles and chop them very finely. Mix with the olive oil, salt and freshly ground pepper. Brush the chops with it.

Heat the clarified butter. Roast the chops in it for 5-6 minutes, depending on their thickness. Then place them on the preheated plate and cook at 80 degrees for thirty minutes.

For the sauce, chop the onion and garlic.

Cut the pepper in half lengthwise, remove the seeds and cut into fine strips. Chop all the kitchen herbs. Put the prepared ingredients in a suitable bowl. Add salt, paprika, lemon peel, vinegar and water and mix well. At the end, add the olive oil.

Before serving, drizzle a small amount of chimichurri sauce over the chops and serve the rest separately.

Tip:

This South American sauce will keep well sealed in a jar for a week in the refrigerator.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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