Page's Platefuls: Chimichurri Pork Chops with Spicy Carrot Frisée Salad

This month, let’s take some time to cook for all of the amazing mothers out there! With Mother’s Day on the horizon, Chef Alex Page created this recipe with ease in mind—so we can spend more time around the table pampering mom.

Purchasing ingredients from local boutiques and farms—such as pickles, salad dressings, condiments and marinades—often contain local farm-to-table ingredients, with minimal to no preservatives or mystery ingredients. In this case, the Bistro ’67 Pantry and Hy-Hope Farm Market, are well stocked with these ingredients and worth checking out. You may even want to treat mom to lunch at the Bistro while you pick up your ingredients for dinner!

Chimichurri Pork Chops with Spicy Carrot Frisée Salad

Ingredients (serves two):

• 2 Ontario center-cut pork chops
• 3 tbsp Bistro ’67 Chimichurri
• 2 tsp canola oil
• 3 cups frisée
• 1 cup Hy-Hope Spicy Dilly Carrots, cut into chunks
• ¼ cup Bistro ’67 Carrot Dressing
• ¼ tsp Bistro '67 Angry Pedro Hot Sauce

Instructions:

1. Generously rub pork chops with chimichurri, season with salt and pepper, and place in a large resealable container in the fridge. Allow to marinate for one to 8 hours. Be sure to remove pork chops from the fridge 30 minutes before cooking.
2. Preheat the oven to 350º F.
3. Place canola oil in a large cast iron skillet placed over high-heat. Once pan begins to smoke, add pork chops. Cook pork chops four minutes per side, or until deeply browned and fat rendered. Carefully place skillet into the oven and cook until a thermometer inserted into the thickest part of the pork chops registers 150º F. Remove and rest the pork chops for five minutes.
4. Meanwhile, prepare the salad. Add the frisée, carrot chunks, carrot dressing and hot sauce to a mixing bowl, season to taste with salt and pepper, and toss well to combine.
5. Plate the chops alongside the salad and serve immediately.

Notes:

Hy-Hope Farms has a wonderful meat freezer packed with high quality Ontario meats! If you can’t find frisée, feel free to swap in whatever type of lettuce you prefer. Round out the meal with your favourite potato recipe, and be sure to pair with your favourite Durham craft beer, fruit wine, or cider!

Where to get your ingredients:

Bistro ’67 Pantry: This unique retail food store, located in the W. Galen Weston Centre for Food at Durham College in Whitby, offers a delicious assortment of foods prepared by skilled staff and students in state-of-the-art culinary classrooms and labs.

Hy-Hope Farm Market: This family-owned farm market (and golf course!) in Ashburn has been a staple in Durham Region for the last 30 years. Explore a variety of their delicious and locally-loved pies, butter tarts and breads, jams and preserves, fruits and vegetables, and meat and farm-fresh eggs.

This recipe was created in partnership with Chef Alex Page as part of a series focusing on field-to-fork meals using local ingredients from local businesses in Durham Region.