Lean Pork Chops with Chimichurri Sauce

This is one of our favorite dinners!  The flavor is to die for, and we never have any leftovers with this yummy dish! 

 

 

Chimichurri Sauce

 

1 1/2 C. chopped parsley

1 1/2 C. chopped cilantro

1/2 C. loosely packed oregano leaves

2 tablespoons fresh lime juice

1 tablespoon red wine vinegar

6-7 garlic cloves

1 tsp. Kosher salt

1/4 tsp. black pepper

1/4 tsp. red pepper flakes

1/2 C. extra virgin olive oil

 

1.  Place pork chops in a Ziploc bag and set aside.

 

2.  To make the chimichurri, place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor.  Pulse several times until finely chopped.  Transfer mixture to a bowl and add red pepper flakes and stir in olive oil.

 

3.  Remove 1/2-3/4 cup chimichurri and pour over pork chops.  You just need enough to coat them well.  Seal bag and set aside to marinate for an hour or more if you need to.  Cover the reserved chimichurri and set aside.

 

4.  When ready to cook, preheat the grill.  Remove pork chops from bag and let the excess marinade drip off.  Place on grill and cook until internal temp. is 160 degrees F., flipping approx. every 5 minutes.  You may take it off the grill when internal temp reaches 155-158 degrees F. since it will continue to cook a bit as it sits.  Remove from grill and let it stand for 5 minutes before cutting.  Serve with remaining chimichurri sauce drizzled on top if desired.  (Highly recommended!)

 

*You may use pork tenderloin in this recipe.  I prefer the thinly cut pork loin chops, and like it even better!  Also great with steak!

 

*Recipe courtesy of Our Best Bites