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Andrew Fowler

Grilled Pork Chops with Chimichurri

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in pork loin chops 1 inch thick, about 2 lbs total
  • 1 tbsp olive oil for pork
  • 3/4 tsp fine salt for pork
  • 1/4 tsp black pepper
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 garlic cloves finely minced
  • 1 tsp dried oregano
  • 2 tbsp red wine vinegar
  • 1/4 cup olive oil for sauce
  • 1/4 tsp crushed red pepper
  • 1/4 tsp fine salt for sauce

Method
 

  1. Mix parsley, garlic, oregano, vinegar, sauce oil, crushed red pepper, and sauce salt. Stand while preparing pork.
  2. Heat outdoor grill to about 425°F with cooler indirect area; clean grate. Pat chops dry; rub with pork oil, pork salt, and pepper.
  3. Grill over direct heat 5 to 7 minutes per side until browned and thickest meat at least 145°F. Move to cooler area if surface darkens before center is ready.
  4. Platter; rest at least 3 minutes. Stir chimichurri again.
  5. Spoon measured share of sauce over and beside each chop; serve.