Pork loin chops are dusted with a spicy rub (including three ground peppers!), grilled or pan fried, and served with a tangy and bright Chimichurri Sauce.
Author:(From "Fresh Tastes from A Well Seasoned Kitchen" by Lee Clayton Roper)
Yield:4 servings 1x
Category:main dish, pork recipes, gluten free
1 cup packed flat leaf (Italian) parsley
4 large garlic cloves, coarsely chopped
1 1/2 teaspoons dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes (or more to taste)
1 tablespoon fresh lemon juice
3 tablespoons lemon-flavored balsamic vinegar (can use white balsamic vinegar)
1/2 cup lime-infused olive oil – see Note
2 tablespoons salt
2 tablespoons paprika
1 1/2 tablespoons light brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
3/4 teaspoon freshly ground white pepper
4 boneless pork loin chops, around 3/4-inch thick
2 tablespoons extra virgin olive oil
In a food processor, combine parsley, garlic, oregano, salt, red pepper flakes, lemon juice and balsamic vinegar; process until the parsley is evenly chopped.
With the machine running, slowly add the olive oil and process just until blended. Taste and add more salt if needed.
Let sit at room temperature for at least 30 minutes before serving.
In a small bowl, stir together the salt, paprika, brown sugar, garlic powder, onion powder and peppers.
Coat both sides of the chops with olive oil, then rub both sides of each chop with spice mixture (around 1/2 to 1 teaspoon per side; save extra for the next time you prepare this recipe or to use on pork tenderloin). Set aside.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high.
Once the grill is heated, bank the coals to one side of the grill, or turn off one burner on a gas grill. Place chops on the hot part of the grill and cook, covered, 3 minutes or until seared.
Turn over and grill 2 to 3 minutes or until seared.
Move chops to the cooler part of the grill, cover and cook 3 to 4 minutes or until an instant-read thermometer inserted in thickest portion registers 145 degrees.
Remove chops from grill and let rest for around 10 minutes.
Serve with some of the Chimichurri Sauce spooned over the top, passing the rest on the side.
Note on lime olive oil: If you can’t find lime-infused olive oil, use extra virgin olive oil and add some lime zest to the sauce.
Make ahead: Chimichurri sauce can be made up to 2 days ahead, covered and refrigerated. Bring to room temperature before serving. Variation: Chops can be pan-fried in a large skillet in 1 to 2 tablespoons olive oil.