I am a grilling fool this summer as you may have noticed from my recent recipes like grilled avocado and peach salsa and grilled pears with honey roquefort whipped cream. Clearly I really love grilling fruit but I am also loving how flavorful and smokey grilled meats are. And they’re so convenient! The grill is a breeze to clean up and I’m not setting off the fire alarm every time I sear meat. All around win. Steak and chicken have been easy to prepare thus far but I’ve found pork chops to be a bit more challenging. They dry out much more easily on the grill, especially when using boneless chops.
The trick with pork chops is to brine them. Even if it’s only for a short time, brining the chops makes a noticeable difference in the final product and also gives a bit more wiggle room against accidental overcooking.
I’ve paired these grilled pork chops with a fresh, spicy chimichurri sauce. What I love about this sauce is that it packs a ton of flavor without adding much additional fat. It’s definitely healthier than the pan sauces I often prepare when searing meat on the stove.
Yields 4 servings
2 hr, 30 Prep Time
15 minCook Time
2 hr, 45 Total Time
- 4 boneless pork loin chops
- 4 cups water
- 3 tablespoons cider vinegar
- 3 tablespoons packed brown sugar
- 1 1/2 tablespoons salt
- 1/2 tablespoon freshly ground black pepper
- 1/2 cup packed fresh parsley
- 1/2 cup packed fresh cilantro
- 1/2 cup packed fresh oregano
- 4 garlic cloves
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 cup shallots, minced
- 2 teaspoons Sriracha hot sauce (or to taste)
- 1 teaspoon salt
- Brine the pork chops: In a large bowl, combine water, cider vinegar, brown sugar, salt and pepper. Stir until the sugar and salt are dissolved. Place the pork chops and brine in a large sealable bag and close. Place the bag in the refrigerator for at least 2 hours or overnight, turning the chops over once while they're brining.
- To prepare the chimichurri sauce, add the parsley, cilantro, oregano, garlic, olive oil, vinegar, shallots, Sriracha and salt to a food processor and pulse until well combined. Scrape the sides down a few times to make sure everything is combined. Let stand for at least 30 minutes before serving.
- Preheat a grill to medium heat, approximately 350-375 degrees F. Remove the pork chops from the bag and discard the brine. Rinse the chops briefly and pat dry. Season with a bit of salt and pepper.
- Sear the chops on the grill for 3 minutes per side and then move to an indirect heat area of the grill. Cook until a digital thermometer reads 145 degrees F in the center of one of the chops, approximately 10-15 minutes. Remove from the grill and allow the meat to rest for 10 minutes before serving.
- Serve pork chops with the chimichurri sauce.
Brining the pork chops isn't essential for grilling them but it helps keep the meat moist and helps prevent it from overcooking. Also, you can trim the fat off the pork before grilling if you prefer. I like to leave it on for added flavor.