Creamy Chimichurri Pork with Garlic Roasted Broccoli and Rice

This creamy chimichurri pork is the perfect weeknight dinner that feels special. Tender roasted pork cutlets are topped with a tangy, herbaceous chimichurri sauce made creamy with a touch of sour cream. Served alongside garlicky roasted broccoli and fluffy buttery rice, every bite is packed with flavor.

Ready in just 35 minutes, this dish is both quick and impressive. The chimichurri sauce adds a bright, fresh kick that pairs beautifully with the savory pork and roasted vegetables. It’s a complete meal that will become a regular in your dinner rotation.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry broccoli. Cut into bite-sized pieces.
3. Pat chicken cutlets dry with paper towels. Season with half the garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Sear chicken until browned, 4-8 minutes (it will finish cooking in the oven). Transfer chicken to one side of a baking sheet.
4. On the other side of the sheet, toss broccoli with a drizzle of oil, remaining garlic powder, salt and pepper. Roast on top rack until chicken is cooked through and broccoli is tender, 12-15 minutes. Let chicken rest 5 minutes before slicing.
5. In a small bowl, combine chimichurri and sour cream.
6. Thinly slice chicken. Fluff rice with a fork and stir in butter until melted. Divide rice and broccoli between plates. Top rice with sliced chicken and spoon creamy chimichurri over chicken. Serve.

Recipe Tips

FAQ

Can I use pork instead of chicken?

Yes, this recipe works well with pork cutlets or tenderloin. Adjust cooking time as needed to ensure pork reaches 145°F.

What can I substitute for chimichurri?

You can make your own chimichurri with parsley, oregano, garlic, vinegar and oil or use a store-bought version.

Can I make this dairy-free?

Yes, use dairy-free sour cream and butter substitutes. The chimichurri itself is typically dairy-free.