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5 from 1 vote

Grilled Pork Chops with Spicy Chimichurri Sauce

A healthy summer recipe for brined grilled pork chops served with a fresh herb chimichurri sauce.
Prep Time2 hours 30 minutes
Cook Time15 minutes
Inactive Time2 hours
Total Time2 hours 45 minutes
Course: Main Course
Cuisine: American
Keyword: pork chops
Servings: 4 servings
Calories: 420kcal
Author: Jennifer Farley

Ingredients

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
US Customary - Metric

Instructions

  • 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.

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.

Nutrition

Calories: 420kcal | Carbohydrates: 10g | Protein: 29g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 89mg | Sodium: 3333mg | Potassium: 532mg | Sugar: 8g | Vitamin A: 135IU | Vitamin C: 2.3mg | Calcium: 28mg | Iron: 1mg