Chimichurri Pork Chops
While the chops brine for 30 minutes, make the chimichurri sauce. You'll still have time to cook or grill a vegetable or can do that while the pork chops grill. Make sure and buy the bone-in variety for best flavor and skip the high-heat cooking for tender chops.
Servings: 4 people
- 1/3 cup kosher salt
- 1/3 cup granulated sugar
- 2 sprigs rosemary
- 2 tablespoons canola oil
- Kosher salt and fresh ground black pepper
- 4 bone-in loin pork chops, 1-inch thick
- 1 cup curly parsley
- 1/4 cup cilantro
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- 2 garlic cloves, peeled
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon freshly ground black pepper
Brine the pork chops
Place a gallon plastic bag in medium bowl and add about 2 quarts of water. Mix in the salt, sugar, and rosemary sprigs. Close and massage bag with your hands to mix well. Open bag and add the pork chops. Seal bag well, massage again to mix, and place bowl in the refrigerator for 30 minutes or up to overnight.
Make the chimichurri sauce
Grill the pork chops, let rest, and serve with sauce
Heat a stovetop grill over medium flame and brush the ridges with the canola oil OR prepare a charcoal or gas grill for indirect grilling over medium heat-- 350 degrees F. Brush the grill grate with oil. While the grill heats, remove the chops and rosemary sprigs from the brine, rinse, and pat dry with paper towels. Cut the rosemary sprigs in half so you have four pieces. Discard brine. Season meat well with salt and pepper.
Stovetop grill: Place chops on grill pan, top each with a small sprig rosemary, and cook about 7 minutes on each side or until temperature is 140 degrees F* using an instant-read thermometer. (Insert thermometer horizontally away from bone.) You can set the rosemary aside and add it again after turning the chops. Charcoal or gas grill: Set up for indirect grilling Grill on each side 2-3 minutes over direct heat until good grill marks appear, then move to indirect heat area and cover the grill, cooking for 13-15 mintues more or until chop's temperature is at 140 degrees F.* Remove from grill and let rest 2-3 minutes.
Serve hot garnished with chimichurri sauce.
NOTE: *FDA cooking temperature for pork is 145 degrees F with a rest to bring the temperature up to 150. I like my pork a little more rare. Chimichurri recipe based on one from Bon Appetit.
Copyright Alyce Morgan, 2019. All rights reserved.