Grilled Chimichurri Pork Chops

This Chimichurri Pork Chop recipe is full of bold, fresh flavors. You get the char-grilled flavor of juicy pork chops plus the vibrant, tangy flavor of fresh chimichurri. It doubles as a marinade and sauce, transforming simple ingredients into a restaurant-worthy meal.

The humble pork chop is finally getting its time in the spotlight! Don’t sleep on this cut – boneless pork chops are among the most affordable options in the meat case.

And there’s something about a grilled pork chop that reminds me of simple, homecooked meals. Every time I fire up the grill, I get hit with a wave of nostalgia!

This recipe takes a familiar method of marinating + grilling to the next level. Fresh chimichurri sauce is bursting with flavor from fresh herbs, garlic, and vinegar. It brings a zesty brightness to balance the smoky richness of the seared pork chops. 

The end result is a simple yet impressive dish that the whole family will love. Chimichurri pork chops might look fancy, but this is a no-fuss recipe inspired by the Argentinian tradition of pairing chimichurri with grilled meats.

Chimichurri Pork Chop Ingredients

It all starts with my Easy Chimichurri Sauce recipe. You’ll find more details in that post, but these are the essential ingredients for a flavorful, homemade chimichurri marinade and sauce:

• Flat-leaf parsley (Italian parsley) 
• Fresh oregano
• Shallot or red onion
• Garlic cloves
• Olive oil
• Red wine vinegar
• Red pepper flakes and a pinch of salt

From there, all you need are some good-quality pork chops! I prefer boneless pork chops for quick weeknight meals. Look for pork chops that are no more than about 1 1/2 inches thick. Otherwise, they’ll take much longer to grill to perfection without drying out.

If you have a more relaxed schedule, you can go for bone-in chops that require a little longer cooking time. 

Swaps and Substitutions

There are lots of variations of chimichurri sauce. Some originated in different regions, while others use less traditional ingredients to infuse new flavors in an old favorite. Some versions include mint or basil, while others use a different type of vinegar or lemon juice for acidity and tanginess. 

Feel free to experiment with different ingredients or ratios to find the chimichurri recipe you like best. 

Likewise, you can swap the pork chops for a different cut of pork. For example, pork tenderloin is a good swap for boneless chops that usually doesn’t come at an extra cost. 

How to Make Chimichurri Pork Chops

It’s super simple to make these chimichurri pork chops. The key is just a little bit of patience to let it marinate!

1. Start by making the chimichurri. You can do this up to two days in advance. You can either add all ingredients to a food processor and pulse until chopped and chunky. Or, chop by hand and mix with the olive oil and vinegar (a more traditional method). 
2. To marinate fresh pork, trim any excess fat. Place the pork chops in a shallow pan. Divide the prepared chimichurri in half, setting one half aside for serving. Use a spoon to drizzle the remaining chimichurri over the top of the pork. 
3. Use tongs to flip the pork and repeat. Make sure the sides are coated, too. Cover with plastic wrap and place in the fridge for at least 30 minutes, up to two hours.
4. When you’re ready to cook, preheat the grill to high heat. Place the marinated pork chops on the hot grill and sear for two minutes on each side.
5. Cook over medium-high heat for 4 to 8 minutes total on each side (depending on the thickness of your pork chops). 
6. Use a meat thermometer to check that the internal temperature reaches at least 140 degrees F. Then remove from heat and let the pork chops rest at least three minutes.

Street Smart Nutrition Tip: The carryover heat will bring the internal temp to 145 degrees F, which is ideal for juicy, tender pork that’s not overcooked or tough).

As the pork rests, grab your favorite side dishes and the reserved sauce from earlier. You’re ready to dig in and enjoy these chimichurri pork chops!

Grilling Tips for Best Flavor

Feeling intimidated by the grill? Don’t be! With these tips, you’ll be grilling with confidence. 

• Don’t marinate the pork chops for too long. You need at least 30 minutes to infuse the pork with chimichurri flavor, but letting it sit more than two hours can make the chops chewy or soggy. 
• Make sure you preheat the grill so the grates are nice and hot. That creates a strong sear, which helps lock in juices. 
• Likewise, start with a clean grill so your pork chops don’t pick up off flavors or remnants from the last thing you cooked.

And finally, here are my top two tips for these Chimichurri Pork Chops:

1. Watch your timing and temperature to avoid overcooking. An instant-read thermometer is a must-have tool to make sure you hit the safe internal temperature for juicy (not chewy) chops.
2. Don’t skip the rest! Letting the grilled pork chops rest for at least three minutes lets the juices redistribute throughout the meat, keeping them tender and flavorful. Resist the temptation to cut in right away, and your patience will be rewarded!

Street Smart Nutrition Tip: Check out my Ultimate Guide to Cooking Pork for more tips to help you get tender, juicy pork chops every time! And if you need a refresher on how to correctly use a meat thermometer, check out this handy how-to guide. 

What to Serve with Chimichurri Pork Chops

The best thing about this recipe is the extra chimichurri sauce! It plays well with just about anything you’d typically pair with grilled pork chops. 

Here are a few of my top recommendations:

• Grilled or roasted vegetables, such as zucchini, summer squash, bell peppers, or carrots.
• Crispy potatoes, which you can sear on the grill, roast in the oven, or cook in an air fryer.
• A simple side salad is always refreshing, and the chimichurri serves as an easy dressing (in addition to a marinade and sauce)!
• Toasted or crusty bread, perfect for sopping up all the drippings.
• A fluffy bed of rice, quinoa, or other cooked grains will absorb extra sauce while adding energizing carbs and filling fiber. 

Storage Tips

Let the chimichurri pork chops cool to room temperature before storing them in an airtight container. Keep them in the refrigerator for 3-4 days. Store leftover chimichurri sauce separately, especially if you plan to use it for other dishes. 

If you made a double batch or have leftover chimichurri you won’t use right away, you can freeze it. Transfer it to an ice cube tray or silicone mold. Pop it in the freezer and once frozen, seal in a freezer bag to use within 2-3 months. 

When you’re ready to reheat leftover pork chops, there are a few methods that keep the chops juicy and flavorful:

• Microwave: Place pork chops on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on medium power for 1 to 2 minutes, checking frequently to avoid overcooking.
• Stovetop: Heat a skillet over medium-low heat with a splash of olive oil. Warm pork chops for a few minutes per side until heated through, covering the pan with a lid to retain moisture.
• Air Fryer: Set the air fryer to 320°F (160°C). Place pork chops inside and heat for 5-7 minutes, checking halfway through. This technique helps restore some crispness to the grilled exterior.

Drizzle with a fresh layer of remaining chimichurri sauce and enjoy round two!

​These grilled chimichurri pork chops are full of big flavor. I hope you love them as much as we do! If you try them out, leave a rating and review to let me know what you think. 

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