Grilled Pork Chops with Cilantro Chimichurri Sauce


Warmer days mean a lot of dinner time grilling, especially over the weekend. These days I am all about big flavor with little fuss. I love this since I can enjoy my family and also have time to relax. These Grilled Pork Chops with Cilantro Chimichurri are perfect. The meat is seasoned with a dose of cumin, smoked paprika, and some garlic and onion. Once cooked, it is topped with the most flavorful green sauce loaded with fresh herbs and a few other goodies. The meal comes together easily and is quite a show-stopper.



Ingredients for Grilled Pork Chops with Cilantro Chimichurri Sauce:

about 6 servings


Pork Chops:

4 Double Thick Pork Chops, approx 5 pounds

3 tablespoons canola oil

1 teaspoon smoked paprika

1 teaspoon kosher salt

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon black pepper


Cilantro Chimichurri Sauce:

1 1/2 cups cilantro leaves

1 cup parsley leaves

3 tablespoons chopped oregano

4 cloves garlic

1 shallot, coarsely chopped

1/2 teaspoon dried chili flakes

1/4 teaspoon kosher salt

1/2 cup olive oil

3 tablespoons red wine vinegar

Time-Saving Tip: The Chimichurri Sauce can be made a few hours in advance.



Add the ingredients for the Chimichurri Sauce to a food processor except for the olive oil and vinegar. Process just until everything is coarsely chopped. Transfer everything to a bowl and stir in the vinegar; then stir in the olive oil. I don't add the oil and vinegar into the food processor since your sauce might resemble pesto, which is not what you want. Ideally, the herbs, pepper, garlic, and shallots will be small pieces swimming in the oil and vinegar.


Combine the spices for the pork.


Rub the spice mixture and oil on the pork.



Coat a grill with cooking spray. Once heated, add the chops. Cook on one side until there are good grill marks. Flip and continue cooking. Flip again, crisscrossing the grill marks. These thick chops and will take a little time to cook. When tested with an Instant -Read Thermometer at 136 degrees - 138 degrees, they are ready. Let rest about 5-10 minutes before serving.


They're ready! Pork Chops with Cilantro Chimichurri Sauce are so flavorful and look great. They are easy enough for weeknight cooking and special enough for weekend entertaining.


Grilled Pork Chops with Cilantro Chimichurri Sauce:

about 6 servings


Pork Chops:

4 Double Thick Pork Chops, approx 5 pounds

3 tablespoons canola oil

1 teaspoon smoked paprika

1 teaspoon kosher salt

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon black pepper


Cilantro Chimichurri Sauce:

1 1/2 cups cilantro leaves

1 cup parsley leaves

3 tablespoons chopped oregano

4 cloves garlic

1 shallot, coarsely chopped

1/2 teaspoon dried chili flakes

1/4 teaspoon kosher salt

1/2 cup olive oil

3 tablespoons red wine vinegar

Add the ingredients for the Chimichurri Sauce to a food processor except for the olive oil and vinegar. Process just until everything is coarsely chopped. Transfer everything to a bowl and stir in the vinegar; then stir in the olive oil. I don't add the oil and vinegar into the food processor since your sauce might resemble pesto, which is not what you want. Ideally, the herbs, pepper, garlic, and shallots will be small pieces swimming in the oil and vinegar.

Combine the spices for the pork.

Rub the spice mixture and oil on the pork. Coat a grill with cooking spray. Once heated, add the chops. Cook on one side until there are good grill marks. Flip and continue cooking. Flip again, crisscrossing the grill marks. These thick chops and will take a little time to cook. When tested with an Instant -Read Thermometer at 136 degrees - 138 degrees, they are ready. Let rest about 5-10 minutes before serving.

Time-Saving Tip: The Chimichurri Sauce can be made a few hours in advance.