Natural pork cutlets with mashed potatoes and chimichurri sauce

Ingredients:

• 8 thin natural boneless pork cutlets (0.6 - 0.7 kg)
• 0.7 kg small red potatoes
• 3/4 cup fresh parsley
• 3/4 cup fresh cilantro
• 0.5 cup olive oil + extra for greasing
• 1 medium shallot, coarsely chopped
• 1 clove garlic, coarsely chopped
• 2 tablespoons white wine vinegar or freshly squeezed lemon juice

Preparation:

1. Place the potatoes in a large saucepan and cover with cold water. Add 2 teaspoons of salt, partially cover, and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 minutes. Drain, then return the potatoes to the saucepan and roughly mash with a large spoon. Cover and keep warm.
2. Meanwhile, prepare the chimichurri sauce.In a food processor, pulse the parsley, cilantro, olive oil, shallot, garlic, vinegar, and 1/4 teaspoon each salt and black pepper until the mixture forms a coarse paste.
3. Heat a large skillet over medium-high heat. Pat the pork chops dry and season with salt and black pepper. Lightly brush the grill pan with olive oil, then sear the pork until cooked through, about 2 minutes per side. Serve the pork chops and potatoes with chimichurri sauce.