Grilled Chimichurri Pork Chops

Grilled Chimichurri Pork Chops

Grilled Chimichurri Pork Chops
Serve with Cilantro Lime RiceI usually serve chimichurri as a condiment but I saw pork chops marinated in this classic Argentinean condiment at the Fresh Market meat counter and thought what a great way to jazz up plain pork chops. This is an easy, flavorful warm weather meal when paired with a south-of-the-border side dish.
    Servings
    4 people
    Cook Time
    25 minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4 people
    Cook Time
    25 minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup uncooked jasmine rice
    • 2cup packed fresh Italian parsley leaves
    • 4 garlic cloves, peeled and smashed
    • 1/4cup red wine vinegar
    • 3/4teaspoon red pepper flakes
    • 1/2teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 1cup extra-virgin olive oil
    • 4 bone-in pork chops, about 1” thick
    • 1 (15-ounce) can black beans, drained and rinsed
    • Juice ½ lime
    • 1/2cup fresh cilantro, chopped
    • 1/2teaspoon sea salt
    Instructions
    1. Preheat grill to medium-high heat.
    2. Cook rice according to package directions.
    3. While rice cooks prepare the chimichurri: Place the parsley and the following 5 ingredients (through ground black pepper) in a food processor. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed. With the motor running, add the olive oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Adjust taste for salt and pepper. Transfer to an airtight container (what you do not use in this recipe will keep in the refrigerator for quite a while and you can even keep it at room temperature, as a lot of Argentines do).
    4. Coat both sides of each pork chop in the chimicurri sauce (about ½ to 1 tablespoon for each chop). Allow pork chops to marinate about 5 minutes.
    5. Place the marinated chops on the grill and cook for 7 minutes. Flip and cook an additional 4 -5 minutes until chop are still juicy but have lost their pinkness. Keep warm and set aside while you prepare the rice salad.
    6. To prepare the rice salad: place the cooked rice in a large serving bowl, add in the black beans and following 3 ingredients (through salt). Combine well and serve with the grilled chimichurri pork chops.
    Recipe Notes

    I have to confess that many Argentines would never make chimichurri in a food processor. I, however, always seem to be short on time and prefer to sacrifice some texture for convenience. If you have the time to chop up all the ingredients and hand mix, it is pretty amazing. Try to let it sit for hours or even the day before to really let the ingredients intensify. Any leftover will keep in an airtight container for up to a week (but it won’t last that long!).

    I also break from tradition and regularly add in a 1/4 cup packed fresh cilantro leaves mainly because I love cilantro.

    Add more red pepper flakes if you like a little heat.

    Chimicurri is traditionally served with all grilled meats. I pretty much find any excuse to eat it (think eggs, roasted potatoes, salads, rice).

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