Grilled Pork Chops with Spicy Chimichurri Sauce

This grilled pork chops recipe is served with a fresh herb chimichurri sauce that’s so flavorful! It’s a simple, healthy summer pork chops recipe that’s perfect for grilling. Chimichurri is similar to pesto, but with a thinner consistency that’s more like a sauce. It comes together in no time and is the perfect compliment for these pork chops.

Grilled Pork Chops with Spicy Chimichurri Sauce - Savory Simple

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.

Grilled Pork Chops with Spicy Chimichurri Sauce - Savory Simple

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.

Grilled Pork Chops with Spicy Chimichurri Sauce - Savory Simple

5 from 1 vote
Grilled Pork Chops with Spicy Chimichurri Sauce
Prep Time
2 hrs 30 mins
Cook Time
15 mins
Inactive Time
2 hrs
Total Time
2 hrs 45 mins

A healthy summer recipe for brined grilled pork chops served with a fresh herb chimichurri sauce.

Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 420 kcal
Author: Jennifer Farley
for the pork chops
  • 4 boneless pork chops
  • 4 cups water
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons light brown sugar, packed
  • 1 1/2 tablespoons kosher salt
  • 1/2 tablespoon ground black pepper
for the chimichurri sauce
  • 1/2 cup packed fresh parsley
  • 1/2 cup packed fresh cilantro
  • 1/2 cup packed fresh oregano
  • 4 medium garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup shallots, minced (about 2 medium)
  • 2 teaspoons Sriracha hot sauce, or to taste
  • 1 teaspoon kosher salt
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve pork chops with the chimichurri sauce.
Recipe Notes

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.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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