If you’re tired of dry pork chops that taste like cardboard with a side of regret, you’re in the right place.
Chimichurri pork chops are juicy, flavorful, and topped with a zesty sauce that makes eating dinner actually exciting.
You get the kind of meal that tastes like a chef cooked for you, even if you still burn toast occasionally.
These pork chops are easy to make. You don’t need to break out a culinary degree or spend all evening in the kitchen.
The best part? That fresh chimichurri sauce brings a hit of herbs, garlic, and tangy vinegar, waking up taste buds and impressing whoever is lucky enough to grab a fork at your table.
Want the recipe to rescue your dinner routine and maybe even get a round of applause? You’re just a few scrolls away.
Contents
- 1 Equipment
- 2 Ingredients
- 3 Instructions
- 4 What You Need To Know
- 5 Frequently Asked Questions
- 5.1 What’s the secret to achieving perfectly juicy chimichurri pork chops without making them as tough as a math test?
- 5.2 Can I conjure up some chimichurri pork chops in the oven without setting off my smoke alarm?
- 5.3 What are the chances of impressing my in-laws with the best chimichurri pork chops recipe known to humankind?
- 5.4 Effortless Chimichurri Pork Chops—No Fancy Skills Needed
- 5.5 Is Pan-Searing Pork Chops Like Sending Them to a Spa Before Chimichurri?
- 5.6 Blending vs. Chopping Chimichurri: Which Has More Character?
- 6 Author
Equipment
Before you whip up the world’s best chimichurri pork chops (according to, well, probably your neighbors), you’ll need the right tools.
Let’s make sure your kitchen’s arsenal is ready for the challenge.
Must-Have Tools:
- Grill or Grill Pan: You want those beautiful grill marks? There’s no faking the sizzle.
- Tongs: Unless you have asbestos fingers, don’t try flipping chops by hand.
- Food Processor or Blender: Chimichurri needs a good blitz. A knife will work, but your wrist might complain.
- Meat Thermometer: Because nobody likes a pork chop with a side of guesswork.
Helpful Extras:
- Mixing Bowls: For your marinating and sauce-mixing adventures.
- Basting Brush: Handy for getting the marinade on all the nooks and crannies.
- Cutting Board & Sharp Knife: Essential for chopping herbs, unless you prefer wild, uncut foliage in your sauce.
Here’s a quick reference table, just in case you’re checking your kitchen drawers in between reading sentences:
| Equipment | Why You Need It |
|---|---|
| Grill/Grill Pan | Juicy, seared pork chops |
| Tongs | Easy, safe flipping |
| Food Processor | Fast, even chimichurri |
| Thermometer | Check doneness |
| Mixing Bowls | No marinating mess |
| Basting Brush | Sauce every bite |
| Knife & Board | Herb prep |
Grab these items, pretend you’re on a cooking show, and you’re ready to go.
Ingredients
Ready to upgrade your pork chops to champion status? Here’s your shopping list (no gold medals awarded, but your taste buds will applaud):
| Ingredient | Quantity |
|---|---|
| Pork chops | 4 (about 1-inch thick) |
| Fresh parsley (chopped) | 1 cup |
| Fresh oregano (chopped) | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Red wine vinegar | 2 tablespoons |
| Olive oil | 1/3 cup |
| Crushed red pepper flakes | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Go ahead, check your fridge. If you’re missing parsley, don’t try using your leftover lettuce—chimichurri will know.
If you want to impress family or random dinner guests, these are the basics you’ll need before you get cooking.
Instructions
- First, grab your pork chops and season them with salt and pepper like you’re a chef on TV.
- Pretend someone’s filming you—you’ll season with more flair that way.
- Heat a skillet or fire up your grill to medium-high. Place those chops on the heat, and let them sizzle for a few minutes on each side.
- Bonus points for impressive grill marks.
- While your pork is cooking, throw all the chimichurri ingredients into a food processor or blender.
- Pulse until it looks bright green and saucy. If you like things rustic, chop by hand and feel fancy.
- Check the pork with a thermometer—145°F is your magic number. If you don’t have one, poke it like a confused weatherman.
- The juices should run clear.
- Let your pork chops rest for a minute or two.
- This makes them juicier and gives you time to admire your work (and maybe do a little victory dance).
- Top the chops with a generous spoonful of chimichurri. Serve immediately, or stand there eating over the stove—no one’s judging.
For more tips and ways to serve this dish, check out this recipe for grilled pork chops with chimichurri.
What You Need To Know
Before you grab your apron, let’s talk about what makes chimichurri pork chops a weeknight winner.
These chops are juicy, fast, and come with a zesty sauce that makes you look like you know what you’re doing—even if you just Googled “how to cook pork.”
Frequently Asked Questions
You want perfectly juicy pork chops, a vibrant chimichurri sauce, and maybe a little family approval on the side.
These answers are served with a side of humor and straight talk.
What’s the secret to achieving perfectly juicy chimichurri pork chops without making them as tough as a math test?
Overcooking is the enemy. For juicy chops, aim for an internal temperature of 145°F.
Let them rest a few minutes before digging in, so the juices don’t run for the hills.
Brining your chops in saltwater for 30 minutes can also help. That way, your pork comes out tender—not chewy like old gum.
Can I conjure up some chimichurri pork chops in the oven without setting off my smoke alarm?
Yes, you can make excellent oven-baked pork chops, and your smoke alarm can remain undisturbed and bored.
Bake them in a preheated oven at 400°F until they reach the right internal temperature.
To avoid smoke, use a baking rack and don’t set your oven to “volcano.”
Add your chimichurri sauce after cooking for the freshest flavor.
What are the chances of impressing my in-laws with the best chimichurri pork chops recipe known to humankind?
Your odds are high if you don’t burn the pork or forget the chimichurri.
People love juicy pork chops covered in a fresh, herb-filled sauce.
Serve with some roasted veggies or potatoes and watch your in-laws try to hide their surprise at your kitchen prowess.
Effortless Chimichurri Pork Chops—No Fancy Skills Needed
Honestly, it doesn’t get much easier. Just season the chops, cook ’em, and top with that zippy green sauce.
If you hate dishes as much as I do, try skillet pork chops with mint chimichurri. One pan, less cleanup—what’s not to love?
There’s no need to overthink it. You just need some basic spices, herbs, oil, and a splash of vinegar for the chimichurri.
Is Pan-Searing Pork Chops Like Sending Them to a Spa Before Chimichurri?
Honestly? Kinda. Searing builds that crust, keeps things juicy, and feels a bit indulgent.
Once they’re done, let them chill for a minute. Then, just spoon on the chimichurri and serve—so simple, yet it tastes like you tried way harder.
Blending vs. Chopping Chimichurri: Which Has More Character?
Yeah, that’s pretty much it. Blending gives you a smooth, even chimichurri sauce.
Chopping by hand? Expect a chunkier, more rustic vibe—kind of like an old-school beard, if that’s your thing.
Honestly, it just depends on your mood or maybe even your energy level that day. Both styles make a fresh, herby sauce that wakes up pork in the best way.
