Grilled Chimichurri Pork Chops

• Generously season both sides of each pork chop with salt and pepper. Transfer the chops to a large zip-top plastic bag and add half the chimichurri. Massage the pork chops to coat with the chimichurri, then squeeze as much air out of the bag as possible and seal. Set on a rimmed baking sheet and refrigerate for at least 4 hours or up to overnight.
• Heat a grill to medium-high or heat a grill pan over medium-high heat. Grill the pork chops, without moving them, until grill marks form, about 4 minutes. Rotate the chops 90 degrees and cook until grill marks form, about 2 minutes. Flip the chops and repeat, until the chops reach your desired doneness (between 145° and 160°F).
• Let the pork chops rest for 5 minutes before serving with the remaining chimichurri.

Cha Cha Chimichurri:

• In a medium bowl, combine the boiling water and the salt. Stir until the salt has dissolved, about 30 seconds, and let the water cool to room temperature. Add the parsley, cilantro, vinegar, olive oil, shallot, mint, garlic, oregano, red pepper flakes, and paprika and stir to combine. Transfer to a mason jar, cover, and refrigerate for up to 2 weeks. If you do refrigerate the sauce to use later, let it come to room temperature before serving, as the olive oil will have solidified a bit.