Ingredients
Scale
Chimichurri Sauce
- 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
Pork Chops
- 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
Instructions
Chimichurri Sauce
- 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.
Grilled Pork Chops
- 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.
SOUS VIDE PORK CHOPS
- 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.
- Set sous vide cooker to 145 degrees.
- Place seasoned chops in a single layer in sealable bags, or in zip top baggies and seal. If using zip top baggies, remove all the air from the bags (follow directions for your sous vide machine).
- Place in water bath and cook for 1 to 1 1/2 hours.
- Around 10 to 15 minutes before you plan to take chops out of the water bath, preheat a grill to high.
- Remove pork chops from bags. Oil grill grates. Grill chops for 2 to 3 minutes per side, or until golden brown and nicely marked.
- Serve with some of the Chimichurri Sauce spooned over the top, passing the rest on the side.
Notes
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 – cook chops on stovetop: Chops can be pan-fried in a large skillet in 1 to 2 tablespoons olive oil. They can also be grilled using a grill pan.
Variation – make Chimichurri without a processor or blender: Finely chop the parsley and garlic. Place in a medium mixing bowl and whisk in oregano, salt, red pepper flakes, lemon juice and balsamic vinegar; process until the parsley is evenly chopped. Slowly drizzle in olive oil, whisking constantly. Keep whisking until well blended.
- Category: main dish, pork recipes
- Method: Grill
- Cuisine: Argentine
