Recipe Details

Grilled Pork Chops with Mint Chimichurri

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4 pork chops, 1 1/2-inch thick, about 6-7 oz each.

Mint Chimichurri:

1 cup fresh mint
3 cloves garlic, peeled
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
2-4 tablespoons water

Cooking Directions

To prepare chimichurri, place the mint, garlic, salt, pepper, vinegar and oil in bowl of food processor; pulse until smooth. Add enough water for a pourable consistency.

Reserve half of chimichurri, cover and refrigerate. Place chops in large plastic bag, add remaining chimichurri, seal bag and toss to coat chops. Place chops in refrigerator and let marinate for at least 30 minutes, or up to 4 hours.

Prepare a medium-hot fire in grill. Remove chops from marinade; discard marinade. Grill over direct heat for a total of about 12-16 minutes, turning once, until internal temperature when measured with an instant-read thermometer is 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serve chops garnished with mint and reserved chimichurri on the side.

Serves 4.

By Steven Raichlen

Serving Suggestions

Steven Raichlen features the Argentine version of pesto called chimichurri in this chop recipe. Grill-roasted corn on the cob and Temptin’ Sweet Potato Salad served along side make a great backyard feast.

Nutrition Information

Calories: 387 calories
Protein: 30 grams
Fat: 30 grams
Sodium: 648 milligrams
Cholesterol: 83 milligrams
Saturated Fat: 6 grams
Carbohydrates: 3 grams
Fiber: 2 grams

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About the Cut: Chop

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.


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Butcher's Tips

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

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Delicious
by anonymous 01/16/2014
My family loved this. Really like the mint. It's become a dinner staple.

My family loved this
by anonymous 05/13/2013
This sauce worked so well with grilled pork.