Grilled Pork Chops with Chimichurri
- Yield: servings
- 1cup extra-virgin olive oil
- 2/3cup sherry wine vinegar
- 2tablespoons lemon juice
- 4tablespoons chopped fresh basil leaves
- 3tablespoons minced garlic
- 2tablespoons minced shallots
- 2tablespoons chopped fresh cilantro leaves
- 1tablespoon chopped fresh oregano leaves
- 1cup chopped fresh flat-leaf parsley leaves
- 1-- jalapeno
- 1/4teaspoon crushed red pepper
- 2 1/2teaspoons kosher salt
- 1 1/4teaspoons freshly cracked black pepper
- 4-- (12-ounce) double-cut pork chops
- 4-- pieces grilled crusty bread
- In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, basil, garlic, shallots, cilantro, oregano, parsley, jalapeno and crushed red pepper. Pulse until well-blended but do not puree. Add 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 2 hours. If cooking pork another day, refrigerate sauce and return to room temperature before serving.
- Season the pork chops on both sides with the remaining 2 teaspoons of the kosher salt and the remaining teaspoon of the black pepper and place in a large, resealable plastic food storage bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the pork chops for at least 2 and up to 4 hours.
- Preheat a grill to medium. Once the pork chops have finished marinating, remove them from the refrigerator and let them come to room temperature for 45 minutes. Brush the excess chimichurri sauce off the chops and set the chops over the hot grill. Cook for 7 to 8 minutes on the first side. Turn the chops over and continue to cook until they are done, another 7 to 8 minutes. Once cooked through, serve the chops with the crusty bread and pour 1/4 cup of the reserved chimichurri sauce over each chop before serving.