Looks interesting, but I've never heard about it - so it must not be that great, right?
Let's talk about what, in fact, purslane is.
Purslane is sometimes referred to as a weed, but a weed is simply something growing where it shouldn't - so let's find another way to describe it.
It is in the succulent family, and is filled with amazing nutrients. It is a good plant source for omega-3 fatty acids, and is filled with vitamins and minerals. There are studies that have been done that conclude it MAY have properties to help type 2 diabetes, and has even been used in an extract form to improve pulmonary function and improve symptoms of asthma. High in beta carotene, this gem is like most lettuces and made of mostly water.
On the flavor front, it tastes similar to watercress or spinach, and can be used in myriad ways. I found it in my CSA veggie basket and just took a bite - expecting something super bitter, or tough. To my surprise, it was actually tasty! A tad bit bitter or sour, but really flavorful and the mouth feel was a like giant watercress.
After researching a few applications and recipes, I decided to make my own version of Chimichurri since I also had some left over parsley and cilantro. I also had some really nice looking pork chops from my Butcher Box (no - I'm not sponsored by them...yet...), a handful of heirloom cherry tomatoes, and a beautiful potato from our basket.
So here’s what I did.
I tossed the herbs and purslane into the blender with some apple cider vinegar, high quality young olive oil from Olive oil Jones , red pepper flakes, salt and a couple of garlic cloves. Rubbed half all over the chops before I grilled them, and the other half over the top after the rested and I sliced them. Blistered the tomatoes with the olive oil , little sea salt and chopped garlic - splash of vinegar, sliced the potato for a quick chicken broth cook and smash with rosemary - and BOOM! Dinner!
OK ok ok.. I'll try to be a little more specific...
Here are the ingredients:
2 6-8 oz Boneless Pork Chops
2 medium potatoes
1 sprig of rosemary (optional)
1 cup bone broth or stock of choice
2 tablespoons grass fed butter
1 1/2 cups heirloom cherry tomatoes
1-2 cloves of garlic, chopped (1 if you have a big one and 2 if they are on the smaller side)
splash of red wine vinegar (or apple cider vinegar)
1 1/2 tablespoons olive oil
salt to taste
pepper to taste
1/2 tsp garlic powder
For the Chimichurri:
1 cup herbs (I used parsley and cilantro because that is what I had left over)
1 cup purslane
2-3 cloves garlic (I had two giant cloves)
3 tablespoons vinegar (I used two apple cider and one red wine) - add more to taste
~6-8 tablespoons of olive oil - I kept adding it till it got to a dressing like consistency
salt to taste
pepper to taste
red pepper flakes to taste
To make the Chimichurri, place all of the ingredients listed for it in a blender or food processor and blent until it gets to a dressing consistency, but not liquified. A little texture goes a long way with flavor.
Take half of your Chimichurri mixture and rub the pork chops and set aside to rest for 20 minutes, covered.
Peel and slice potatoes to approximately 1/4 in slices. In a medium sauce pan, pour the bone broth or stock on medium to medium high heat until it begins to simmer, then add potatoes. Add salt and pepper and rosemary and simmer for 3-5 minutes and add butter. Then simmer for another 5-7 minutes, or until potatoes are soft and are easily pierced with a fork. Place potatoes in mixing bowl and mash and smash away. Add more stock or broth if needed to deglaze and complete cooking.
In a separate saucepan, set the heat to medium high/high. Once pan reaches temperature, add olive oil, then immediately add tomatoes. Shake the pan and allow them to start to blister a bit and add your salt, pepper, and garlic powder. If they start jumping in the pan a bit, you can assist them bursting a bit by applying just a little pressure with your cooking spoon. Deglaze pan with a splash of vinegar, and cook until blistered. Remove from heat.
Grill the pork chops on high - placing once side down first and closing the grill top for approximately 5-7 minuets. Open and flip them one time and grill until cooked through - keeping in mind they will continue to cook slightly once you take them off of the grill. After you remove them from the grill, allow them to rest before you cut into them - you can always heat it back up, but you can't put those juices back in!
Slice the pork, serve over potatoes and top with the remaining Chimichurri sauce and blistered tomatoes. Delish!
The Hungry Stuntgirl