Pork chops are perfect for grilling. Juicy, a bit of that smoky char from the grill, followed by a burst of fresh garlic, lemon and herbs, you'll be making these grilled pork chops with chimichurri again and again.
Even if you don't have a BBQ or grill handy, you can easily make this recipe by simply pan frying the pork chops, much like these chimichurri chicken breasts are!
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What's The Best Cut Of Meat When Grilling Pork Chops?
While many people may think a pork chop is just a pork chop, there are actually four different cuts of pork chop available.
In the end, regardless of which cut you choose, try and choose pork chops that are between 1 to 1 ½ inches thick, this helps prevent them from drying out and over cooking on the BBQ.
- Shoulder Chops
- Rib Chops
- Loin Chops
- Boneless Chops
I used a mix of loin end and rib chops for this recipe.
You can find a detailed guide to the different cuts of pork chops here: Complete Guide To Pork Chops
Do You Need To Marinade Pork Chops Before Grilling?
Do you NEED to marinate pork chops?
No, of course not, although choosing to marinate pork chops before grilling them is a great idea because it's an easy way to infuse the pork with flavour and ensure the meat stays moist and tender while grilling.
My Chimichurri Marinade
I love using fresh authentic chimichurri to season my grilled meats. It's an easy way to add a punch of flavour and it pairs extremely well with that grilled smokey taste of the BBQ we all love.
Much like these chimichurri chicken breasts, I like to marinate my pork chops for at least 20-30 minutes to help infuse some flavour into them before they go on the grill.
Simply mix the chimichurri ingredients and then submerge the pork chops in half of the herb and oil mixture.
Grilled Pork Chops with Fresh Chimichurri
To make these grilled pork choose at home you'll need:
- 4 Bone-in Pork Chops - I used a mix of rib and loin end chops
- ¼ cup olive oil
- splash of water
- salt - to taste
For the chimichurri
- 1.5 cups chopped fresh Italian parsley
- ½ cup fresh chopped oregano
- 2 cloves fresh garlic
- 1 cup olive oil
- pinch salt
- 1 tsp chopped red chili - ½ teaspoon dried chili flakes may be used instead
- ½ whole lemon freshly squeezed
(See a detailed guide to making chimichurri here)
Instructions
1. Start by preparing the chimichurri sauce. Wash and chop the parsley and oregano, then mix it with the garlic, 1 cup olive oil, red chili, and lemon juice. Set aside.
2. Take half of the chimichurri sauce, and add in another ¼ cup of olive oil, and a splash of water. Season the pork chop marinade with salt and pepper to taste. Reserve the remaining chimichurri for later.
3. Add the pork chops to the marinade, and let the pork chops sit for at least 30 minutes. Overnight is better!
4. Pre-heat your BBQ grill. Once hot remove the marinated pork chops from the chimichurri marinade, and let any excess oil drip off. Place the pork chops in the hot grill, making sure to initially turn the heat down to prevent flare-ups.
5. Turn the heat back up to medium-high, and grill the pork chops on both sides for 5-6 minutes. You can 'peak' under the chops by lifting a corner with tongs to see if the chops have nice grill marks and are releasing from the grill.
When flipping the pork chops, turn them 90 degrees to ensure a nice cross hatch grill mark pattern. - Chef Markus
6. The pork chops are done when they reach an internal temperature of 145F - 150F. At this point, the grilled pork chops should be a nice golden brown with grill marks on both sides.
7. Baste the grilled pork chops with some of the remaining chimichurri sauce, and serve right away.
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Recipe
Grilled Pork Chops with Fresh Chimichurri
Ingredients
- 4 Bone-in Pork Chops I used a mix of rib and loin end chops
- ¼ cup olive oil
- 1 splash water
- pinch salt to taste
For the chimichurri
- 1.5 cups chopped fresh Italian parsley
- ½ cup fresh chopped oregano
- 2 cloves fresh garlic
- 1 cup olive oil
- pinch salt
- 1 tsp chopped red chili ½ teaspoon dried chili flakes may be used instead
- ½ whole lemon freshly squeezed
Instructions
- Start by preparing the chimichurri sauce. Wash and chop the parsley and oregano, then mix it with the garlic, 1 cup olive oil, red chili, and lemon juice. Set aside.
- Take half of the chimichurri sauce, and add in another ¼ cup of olive oil, and a splash of water. Season the pork chop marinade with salt and pepper to taste. Reserve the remaining chimichurri for later.
- Add the pork chops to the marinade, and let the pork chops sit for at least 30 minutes. Overnight is better!
- Pre-heat your BBQ grill. Once hot remove the marinated pork chops from the chimichurri marinade, and let any excess oil drip off. Place the pork chops in the hot grill, making sure to initially turn the heat down to prevent flare-ups.
- Turn the heat back up to medium-high, and grill the pork chops on both sides for 5-6 minutes. You can 'peak' under the chops by lifting a corner with tongs to see if the chops have nice grill marks and are releasing from the grill.
- The pork chops are done when they reach an internal temperature of 145F - 150At this point the chops should be a nice golden brown with grill marks on both sides.
- Baste the grilled pork chops with some of the remaining chimichurri sauce, and serve right away.
Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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