Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Chimichurri Pork Chops with Aromatic Rice and Sesame Green Beans March 15, 2011

Chimichurri Pork Chops with Aromatic Rice and Sesame Green Beans

Jamie says:  I’d like to thank my new IPhone for filling in for my uncharged camera to take this picture; my Mom and Dad for sending us souvenir rice from their trip; and Publix for carrying all this yummy food.  

Chimichurri Pork Chops with Aromatic Rice and Sesame Green Beans


  • 2 cups aromatic rice (white rice, Carolina Plantation rice)
  • 4 cups water
  • 4 boneless pork loin chops (lean pork, Publix)
  •  1/2 cup chimichurri steak sauce (Badia)
  • 12 oz quick and easy fresh green beans, trimmed and washed (GreenLine)
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp sesame seeds
  • dash of salt 


  1. Combine rice and water in a pot which has a lid and bring to a boil over high heat.  Cover pot with lid, reduce heat to medium-low, and allow to simmer for 18 minutes.
  2. Turn the broiler on.  Place pork chops on a baking sheet.  Spoon chimichurri sauce on top and spread evenly.  Broil for about 5 minutes, reduce heat to 375°F and continue to cook for about 10 minutes or until the inside is no longer raw and pink when cut with a knife.
  3. Meanwhile, on a baking sheet combine green beans, extra virgin olive oil, and sesame seeds.  Mix.  Bake in the oven with the pork chops at 375°F for about 15 minutes or until done.  Serve pork chop with rice topped with green beans.  If desired, use a dash of salt on the rice and green beans.  Serves: 4.  Enjoy!

A great combination!  I really like the chimichurri sauce on the pork; it adds a lot of flavor and gives it a little extra moisture.  The sesame seeds add a nice subtle crunch and the olive oil from the green beans gives the rice a richer flavor.

  • Nutrition note:  Chimichurri sauce is made with olive oil, garlic, vinegar, and parsley.  Parsley is a good source of beta-carotene (vitamin A). 

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