Grilled Chimichurri Pork Chops

Infuse every bite of juicy, grilled pork chops with the fresh flavor of chimichurri. It serves as both the marinade and the sauce, turning the humble pork chop into a restaurant-worthy meal!

Course Main Course

Cuisine American, Argentinian, South American

Keyword Chimichurri Marinade, Chimichurri Pork Chops, Chimichurri Sauce, Grilled Pork Chops

Prep Time 15

Cook Time 20

Marinating Time 45

Total Time 1 20

Servings servings

Calories 524kcal

Author Cara Harbstreet

Ingredients

4 boneless pork chops

Chimichurri Marinade and Sauce

1/2 cup fresh parsley
1/4 cup fresh oregano
1 small shallot or 2 tbsp minced red onion
3 cloves garlic
1/2 cup olive oil
3 tbsp red wine vinegar
1-2 tsp red pepper flakes
1/4 tsp salt or to taste

Instructions

First, make the chimichurri by either adding all ingredients to the bowl of a food processor and pulsing until combined into a chunky, loose sauce, or by finely chopping the fresh herbs, garlic, and shallots before combining with the remaining ingredients in a small mixing bowl.
Divide the chimchurri in half, using half for the marinade and half as a sauce for serving. Place the pork chops in a shallow dish or pan and spoon the chimichurri over the top. Flip and repeat, coating all sides with the chimichurri marinade. Cover with plastic wrap and place in the fridge for at least 30 minutes, up to two hours.
Once marinated, preheat your grill or grill pan to high heat. Sear the marinated chimichurri pork chops for two minutes on each side. Reduce heat to medium-high and cook until the internal temperature reaches 140 degrees F, as verified by a meat thermometer (about 4 to 8 minutes each side depending on the thickness of the pork chops).
Let the cooked pork chops rest for three minutes before serving with the remaining chimichurri sauce and your favorite sides.

Notes

Store leftover pork chops in the fridge for up to 3-4 days. Store leftover chimichurri sauce separately, especially if you plan to use it for other dishes.

Nutrition