4Bone-in Pork Chops I used a mix of rib and loin end chops
For the chimichurri
1.5 cups chopped fresh Italian parsley
1/2 cup fresh chopped oregano
2 cloves fresh garlic
1 cup olive oil
1 tsp chopped red chili 1/2 tsp dried chili flakes may be used instead
1/2wholelemon freshly squeezed
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 1/4 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.
When flipping the pork chops, turn them 90 degrees to ensure a nice cross hatch grill mark pattern.
Keyword grilled pork chops marinade, juicy grilled pork chop recipe, pork chop cuts
Grilled Pork Chops with Fresh Chimichurri https://www.earthfoodandfire.com/grilled-pork-chops-with-chimichurri/ June 26, 2019