We've paired this succulent pork with a simple, mild chimichurri (fresh herb sauce) that complements without overwhelming. This recipe makes enough sauce that you'll have some leftover; try it on potatoes, grilled vegetables or eggs.
- For the Chimichurri Sauce:
- 1 cup packed flat-leaf parsley
- 1/2 cup packed cilantro
- 2 tablespoons chopped white onion
- 2 cloves garlic chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon crushed red chile flakes
- 1/2 teaspoon fine sea salt
- For the Pork Chops:
- 4 thick-cut (1 1/2-inch-thick) bone-in pork chops (14 to 16 ounces each)
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon cracked black pepper
For the chimichurri sauce, combine all ingredients in a food processor with 1 tablespoon water. Process until blended; set aside.
Prepare a grill for medium-heat cooking, leaving one area of the grill cool (this will be a place to transfer the chops if they flare up). Brush chops all over with oil and sprinkle with salt and pepper. Grill, turning once or twice, until just cooked through, about 15 minutes. Watch the chops carefully, and move them to the cool area of the grill if they flare up or brown too quickly. Let rest 5 minutes; serve with the chimichurri on the side.
Per serving: 550 calories (290 from fat), 33g total fat, 9g saturated fat, 195mg cholesterol, 600mg sodium, 2g carbohydrates (0g dietary fiber, 0g sugar), 60g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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