Liquid Gold



In my family, we have many inside jokes. Sayings like “there must be a duck in the room” or “turtle-turtle” bring instant laughter to my family while innocent bystanders are left completely confused.

Honestly, most are kind of perverted. [My mother is totally blushing right now in embarrassment]

Don’t worry though Mom, I’ll leave those to the imagination. Today I am going to talk about one of the more wholesome ones.

If you were joining my family on steak night, it wouldn’t be unusual for someone ask for the “B-52″ sauce aka the A1 sauce. This inside joke is a case of my child-like naivety.

You see, I had very expensive taste as a child. If you had asked me my favorite food, I would have probably answered “steak with B-52 sauce!” I have no idea where I came up with that name, but it’s what I deemed the best stuff on earth.

Liquid gold,

meet liquid green—>

Zesty Chimichurri

Chimichurri sauce is the Argentinian equivalent of A1 sauce.

See, I wasn’t just rambling–I had a point.

The recipe I used was a true original, but I can never just leave something the way it is.


inspired by this recipe

1/2 cup packed fresh parsley
1 tablespoon dried oregano
zest of lemon
1 tablespoon lemon juice
1/3 cup apple cider
up to a 1/2 cup extra-virgin olive oil

Throw everything but the oil into a food processor and pulse until coarsely ground. Continue to pulse while pouring in olive oil. Once desired consistency is reached, pour into a bowl.

[Pour oil slowly. I regretted using an entire 1/2 cup of oil, in the picture you can see it is a lot of liquid.]

Chimichurri is classically paired with steak, but I can never just follow tradition.

I decided to give pork a try. We never have any kind of pork, so I thougth it would be a nice change of pace from chicken and shrimp.

Pork loin chops marinaded in equal parts olive oil and apple cider vinegar, honey, dried oregano, smoke paprika and S+P.

I marinated mine for about 3 hours, flipping 2-3 times.

Throw on a super hot grill. Cook first side for 8-9 minutes.

Flip and cook an additional 6-7 minutes, or until a meat thermometer reads 160 degrees.

I continued to pour the marinade, but I am not sure how smart that was. Lots of flames.

But flames equal flavor, right?

Gracefully pour your chimichurri sauce over the grilled pork chops.

Or rather, glop it on.

It tastes fresh and yummy either way.

Grilled Chops

serves 2

1 1/2 tablespoons olive oil

1 1/2 tablespoons apple cider vinegar

1/2 tablespoon honey

1/2 tablespoon dried oregano

couple pinched smoked paprika


2 [6 oz] pork loin chops


Whisk all marinade ingredients into a shallow dish. Place each chop in the marinade flipping to each side. Cover and refrigerate for at least 1 hour, flipping 2 times. Preheat the grill. Place the chops over a medium-high flame for 8-9 minutes on the first side. Flip, and continue to grill 6-7 minutes on the other side or until the meat thermometer read 160 degrees.

Serve as is or with a drizzle of chimichurri or B-52 sauce. :)

P.S. This hard apple cider paired deliciously with the pork… [pork chops + applesauce if you will]

P.S.S. I love these “beer bottles to share.” Makes it feel just as special as opening a ¬†bottle of wine.





Leave a Comment:

Theme by Blogmilk   Coded by Brandi Bernoskie