Photo Credit: Donna Griffith

Grilled Chimichurri Pork Chops

If you find yourself with leftovers, which is doubtful, try slicing the cold chops paper-thin and draping them over a Fauxttoush salad for a delicious lunch the next day.

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Grilled Chimichurri Pork Chops

If you find yourself with leftovers, which is doubtful, try slicing the cold chops paper-thin and draping them over a Fauxttoush salad for a delicious lunch the next day.
Marinating time: 4 hours
Total Time: 25 minutes
Course: Dinner
Keyword: grilled pork chops, grilling, pork chops
Servings: 4
Author: Ronny Joseph Lvovski

Ingredients

  • 4 (10-ounce) center-cut bone-in pork chops, about 1 1/2 inches thick
  • Kosher salt and freshly ground black pepper
  • 1 cup Cha Cha Chimichurri (see below)

Cha Cha Chimichurri:

  • 1/2 cup boiling water
  • 1 teaspoon kosher salt
  • 1/2 cup finely chopped fresh parsley leaves
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 shallot, finely chopped
  • 8 fresh mint leaves, finely chopped
  • 1 garlic clove, finely chopped or mashed to a paste
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes, or 1 fresh red chile, such as Anaheim or finger, finely chopped
  • 1 teaspoon smoked Spanish paprika

Instructions

  • 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.

Notes

Note: You could make the whole thing right in the mason jar. The glass used to make canning jars is tempered, so the boiling water won’t be an issue.
the primal gourmet
 
Excerpted from THE PRIMAL GOURMET COOKBOOK: Whole30 Endorsed: It's Not a Diet If It's Delicious © 2020 by Ronny Joseph Lvovski. Photography © 2020 by Donna Griffith. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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