Ingredients

The following ingredients have 4 Servings
  • 4 Bone-in Pork Chops (I used a mix of rib and loin end chops)
  • 1/4 cup olive oil
  • 1 splash water
  • pinch salt (to taste)
  • 1.5  cups  chopped fresh Italian parsley
  • 1/2  cup  fresh chopped oregano
  • 2  cloves  fresh garlic
  • 1  cup  olive oil
  • pinch  salt
  • 1  tsp  chopped red chili  (1/2 tsp dried chili flakes may be used instead)
  • 1/2 whole lemon freshly squeezed

Instruction

  • Start by preparing the chimichurri sauce. Wash and chop the parsley and oregano, then mix it with the garlic, 1 cup olive oil, red chili, and lemon juice. Set aside.
  • Take half of the chimichurri sauce, and add in another 1/4 cup of olive oil, and a splash of water. Season the pork chop marinade with salt and pepper to taste. Reserve the remaining chimichurri for later.
  • Add the pork chops to the marinade, and let the pork chops sit for at least 30 minutes. Overnight is better!
  • Pre-heat your BBQ grill. Once hot remove the marinated pork chops from the chimichurri marinade, and let any excess oil drip off. Place the pork chops in the hot grill, making sure to initially turn the heat down to prevent flare-ups.
  • Turn the heat back up to medium-high, and grill the pork chops on both sides for 5-6 minutes. You can 'peak' under the chops by lifting a corner with tongs to see if the chops have nice grill marks and are releasing from the grill.
  • The pork chops are done when they reach an internal temperature of 145F - 150At this point the chops should be a nice golden brown with grill marks on both sides.
  • Baste the grilled pork chops with some of the remaining chimichurri sauce, and serve right away.