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grilled bone-in pork chops with browned grill marks and a spoonful of finely chopped green parsley-garlic chimichurri sauce over part of the meat on a plain platter
Andre Lewis

Grilled Pork Chops with Chimichurri

Chop the herbs finely enough that the sauce can spread across the pork, but stop before it becomes a smooth green puree. Let the vinegar and garlic sit together while the grill heats so the sauce has time to settle. The chops only need a simple seasoning before cooking. Spoon chimichurri over them after the rest, leaving some browned surface exposed and some sauce beside the meat. That keeps the herbs fresh and lets you taste the grill's work instead of cooking the green sauce into the crust.
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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 in a bowl. Let stand while preparing the pork.
  2. Heat an outdoor grill to about 425°F with a cooler indirect area and clean the grate. Pat chops dry and rub with pork oil, pork salt and pepper.
  3. Grill over direct heat for 5 to 7 minutes per side until browned and the thickest meat reaches at least 145°F, moving to the cooler area if the surface darkens before the center is ready.
  4. Transfer to a platter and rest for at least 3 minutes. Stir the chimichurri once more.
  5. Spoon a measured share of the herb sauce over and beside each chop and serve.