Chimichurri Grilled Pork Chops

Nothing says summer more than grilling, be it grilled meat or vegetables or both. I love experimenting with different marinade, sauces and spices when it comes to grilling. When I started my herb garden last year, I went overboard with three parsley plants. What do you do when you have a huge amount of parsley at your disposal? Make chimichurri, of course!

My first taste of chimichurri was at a Brazilian Churrascaria or a steakhouse. The fresh taste of chopped parsley, freshly squeeze lime juice, crushed garlic and vinegar........you must taste it to believe how good this sauce/marinade is. Traditionally, chimichurri is used as a steak marinade and dipping sauce. However, the sauce taste just as good on pork, chicken or fish.

Chimichurri Grilled Pork Chops
Ingredients
4 bone-in pork chops, chicken quarters or 2lb steak
salt and pepper

Chimichurri
2 cups of parsley
6 cloves of garlic
1/4 cup red wine vinegar
1 lime, juiced
2 jalapenos (optional)
1/2 cup olive oil
salt and black pepper to taste

Directions

Step 1: Make the chimichurri sauce. In a food processor, pulverize the parsley and garlic. Mix in the vinegar, lime juice and jalapeno, if used. Add in the olive oil. Pulse till mixture is well blend. Season with salt and pepper to taste. Set aside.

Step 2: Brine the pork chops or chicken quarters for 2 hours. Add 1/2 cup of prepared chimichurri sauce to pork chops. Let marinade for 2 hours in the refrigerator.

Step 3: Turn grill onto high. Grill pork chops, about 10 min per side.

Baste pork chops with chimichurri sauce.

Use a meat thermometer to check for doneness.

Step 4: Serve pork chops with grilled vegetables and spanish rice.