Pork w/chimchurri sauce

This recipe will probably most accurately reflect exactly how I cook, which is slightly frenetic. Please proceed with caution.

Chimchurri Sauce:
3 cloves garlic
1/2c fresh parsley
pinch of dried oregano, salt, black pepper
1/2 lemon zested and juiced
1/4c olive oil
- Process above ingredients in a food processor until it's a paste.

Cut up 2 thick cut pork chops into 1 inch cubes and toss with the chimchurri sauce. Let marinate for 15 minutes or so while you do the rest of the stuff.

I made this dish with mashed sweet potatoes prepared just like you would make mashed potatoes, including a dab of sour cream. I also made some grilled zuchini.

Heat a pan to sizzling and throw the pork and sauce in. Then walk away to whip the potatoes. Think "Oh my gosh, I need to stir the pork" and stir the pork which should have a nice little brown on it (4 minutes or so). Then get side tracked check your text messages for a few minutes and turn the zuchini. Remember that the pork could get overdone really quickly and that the pan looks a tiny bit grody now that the parsley in the sauce is really brown. Stir the pork and test it for doneness (about another 3-4 minutes or 145-150 degrees on a meat thermometer).

Put some whipped sweet potatoes on the plate and dish some pork bits with sauce overtop. Layer grilled zuchini on the side like you're in a fancy restaurant and maybe garnish with a toss of chopped parsley. Hide the grody pan the pork was cooked in - it won't be that hard to clean later... it looks worse than it is. Realize that this dish is ACTUALLY really good and you should post about it on the blog.