Pork Chops With Chimichurri

• 4 boneless pork loin chops (4 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 cup packed fresh parsley sprigs
• 1/2 cup loosely packed basil leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 3 tablespoons red wine vinegar
• 3 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons water
• 2 tablespoons olive oil

1. Sprinkle chops with salt and pepper. In a large skillet, cook chops in oil over medium heat for 3-5 minutes on each side or until a thermometer reads 160u0b0.
2. Meanwhile, place the herbs, vinegar, garlic and seasonings in a small food processor; cover and pulse until chopped. Add water; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with chops.

pork loin chops, salt, pepper, olive oil, parsley sprigs, basil, fresh cilantro, mint leaves, red wine vinegar, garlic, oregano, red pepper, salt, pepper, water, olive oil

Taken from www.tasteofhome.com/recipes/pork-chops-with-chimichurri/ (may not work)