Grilled Pork Chops with Chimichurri Sauce
Juicy, thick, and flavorful Pork Chops with Chimichurri…pure heaven! The pork chops are seasoned with robust and bold spices and finished with fresh, herb-loaded chimichurri sauce. You won’t regret throwing this recipe into your dinner rotation!
Keeping the summer eats rollin’ with this new one. Goodness gracious, I love pork chops. I was at the market the other day and spotted some tomahawk pork chops (😳), they’re visually stunning pieces of meat. My smothered chops are a reader favorite here, and I’m excited to add this one to the library for you.
Grilled Pork Chops w/ Chimichurri 🤤
These pork chops are so luscious and juicy and full of flavor with spices. They’re finished with delicious chimichurri sauce that elevates the richness of pork. From start to end, this pork chop recipe comes together so easily, friends! It’s such a great meal to enjoy anytime, but especially during these gorgeous summer months spent outdoors.
Ingredients Needed For This Grilled Pork Chops Recipe:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Pork chops: Frenched pork chops, where the bone is exposed.
- Oil: For marinating.
- Worcestershire sauce: Added flavor, love this condiment.
- Spices: Garlic powder, onion powder, smoked paprika, chipotle powder, ground cumin, salt and pepper.
- Chimichurri sauce: Make my homemade version (it’s absolute perfection 😮💨) or grab a store-bought version. This sauce is zesty, herby, and super fresh. The succulent fattiness of the pork paired with the zippy sauce, mmm.
How To Make Pork Chops with Chimichurri Sauce:
(Note: please see the recipe card directly below for the complete written instructions.)
- Marinate the pork chops. In a shallow baking dish, combine the pork chops with the oil and spices and massage the spices into the pork chops until well combined and fully coated. Transfer to the refrigerator to let marinate for at least 3 hours. Meanwhile, prep the chimichurri sauce and set aside.
- Grill the pork chops. Preheat the grill over direct heat. Add the pork chops to the hot grates. Let the chops cook with the lid closed for about 2-3 minutes per side until charred. Then move the chops over to indirect heat to finish and continue cooking.
- Serve. Then drizzle a spoonful of chimichurri sauce over each grilled pork chop. Serve these grilled pork chops, STAT 😋!
What To Serve With Your Chimichurri Pork Chops?
Gah..pair these chops alongside my arroz con gandules and fried sweet plantains if you’re looking for the dreamiest trio. Also, these grilled pork chops are just as epic with a side salad, mac and cheese, potato salad, mashed potatoes, roasted veggies, and more!
I like to serve these with lime wedges for squeezing because the acidity of the lime juice complements the richness of the pork 👌🏾.
How To Store Leftovers:
Keep leftover pork chops stored in an airtight container and transfer to the refrigerator. These pork chops will keep for 3-4 days. Reheat leftovers in the microwave until warmed through, adding a splash of water or broth to rehydrate, if needed.
These Grilled Pork Chops hit so good, y’all. I just love pork chops on the grill, and paired with chimichurri, whew. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
Get into these other dishes:
- Grilled Peach Chicken
- Stuffed Cabbage Rolls
- Cajun Seafood Boil
- Mom’s Pot Roast
- Crispy Honey Garlic Chicken
- Red Beans & Rice
Grilled Pork Chops with Chimichurri Sauce
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4
- Category: Main Dishes
- Method: Grilling
- Cuisine: American
Description
Juicy, thick, and flavorful Pork Chops with Chimichurri…pure heaven! The pork chops are seasoned with robust and bold spices and finished with fresh, herb-loaded chimichurri sauce. You won’t regret throwing this recipe into your dinner rotation!
Ingredients
- 2 ½ lbs bone-in Frenched pork chops, about 4 chops
- 2 tablespoons olive oil
- 1 tablespoon worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle powder
- ½ teaspoon ground cumin
- Kosher salt & fresh ground black pepper- to taste
- Chimichurri Sauce, for topping
- Lime cheeks/wedges, for serving- optional
Instructions
- Marinate the pork chops. In a shallow baking dish, combine the pork chops, olive oil, worcestershire sauce, garlic powder, onion powder, smoked paprika, chipotle powder, cumin, and salt/pepper- to taste. Use your hands (fitted with disposable gloves if desired) to massage the spices and marinade into the pork chops until well combined and fully coated.
- Then cover the dish with plastic wrap/foil and transfer to the refrigerator to let marinate for at least 3 hours- more preferably overnight. Before grilling: Remove the pork chops from the fridge and let them sit out on the counter to come to room temperature before hitting the grill.
- Prep the chimichurri. Meanwhile, make the chimichurri sauce as instructed in the recipe and set aside until ready to use. If refrigerated, set it out on the counter to come to room temperature before using in this recipe.
- Grill the pork chops. Preheat the grill with the direct heat method to 400°F (medium-high heat) and lightly grease the grates. Add the pork chops to the hot grates. Let the chops cook with the lid closed for about 2-3 minutes (this will depend on the overall thickness of your chops) per side until charred. Then move the chops over to indirect heat to finish and continue cooking until the pork registers at least 145°F when checked with a meat thermometer inserted into the thickest section of the meat. Then transfer the chops to a serving platter and let rest for at least 5-7 minutes. Then drizzle a spoonful of chimichurri sauce over each grilled pork chop.
- Serve. Serve these grilled pork chops immediately with lime cheeks/wedges for squeezing (if desired) and alongside your favorite side dishes. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Ashley McLaughlin
