Fire up the grill and get ready to dig into the tastiest juicy grilled pork chops topped with zesty chimichurri sauce.
I almost gave up on pork chops. I had tried many different ways to cook them, but often times they’d come out too tough, like leather.
But then I discovered the tenderizing secret: brining! I tried brining first with thin sliced cutlets, and it worked o.k., but center cut on-the-bone chops turned out the best every time.
I should have known this as my dad, who was a butcher, always told me meat on the bone is the juiciest cut.
Today I’m going to share with you my secret for juicy grilled pork chops with chimichurri sauce.
What is chimichurri sauce made of?
Chimichurri sauce beautifully complements grilled meat and is naturally gluten free. Originating in Argentina, chimichurri is similar to pesto sauce. I make it with parsley, cilantro, and a little hot spiciness from red pepper flakes.
John wants me to tell you that he loves this sauce. He was right there with Peter shooting these pictures. I even saw him licking the spoon after spreading the sauce on the chops.
I love when my family enjoys a recipe this much. Everything about this dish is delicious from the juicy pork to the unique, flavorful taste of the quick and easy chimichurri sauce.
These chops go on sale often so I know I’ll be keeping my freezer stocked.
What is brine and why is it used?
To brine the chops just soak the meat in salt water for an hour. This traps the moisture in the meat. Pat the salt water off when finished brining. This will leave you with a tenderized juicy chop.
Even though the summer is winding down here in the Northeast, the warm weather is still with us. I like to continue grilling as long it’s still pleasant to go outside. Grilling makes me feel like the summer never ends.
Instructions
*Free printable recipe card is available at the end of the post.
First, make the Chimichurri sauce.
I used a fork to crush garlic cloves and a little bit of salt together in a small dish. Then, I tossed the parsley, cilantro, onion, oregano, red pepper, and a little bit of water into the food processor and processed the ingredients until the mixture had a paste-like consistency.
With the food processor covered and the motor running, I added a little Bragg’s apple cider vinegar through the small feed tube. Finally, while continuing to run the motor, I poured in the oil in a slow steady stream, thickening the mixture.
So quick and effortless to make, and this fresh green sauce is ready!
If you’re looking for a reliable food processor, I recommend this model by Cuisinart.
Next, brine the chops.
This only takes an hour and is well worth the extra time for deliciously moist and tender chops. My chops are about 1″ thick. Dissolve salt in water; 1 tablespoon of salt per cup of water. I had 3 tablespoons of salt dissolved in 3 cups of water.
Place meat in a large baking dish and cover with brine. Cover the dish and refrigerate just one hour. Then take out the chops and pat dry. Discard the brine. Brush chops with olive oil, rub with black pepper, and you’re ready to grill.
Sear the chops.
Preheat your grill on high. Grill uncovered 3 minutes on each side.
Now turn down the temperature to low.
Cover and continue grilling 3-4 minutes on each side.
Pro tips and recipe notes
- You can add a few peppercorns and a bay leaf to the brine if you like.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
What sides go with grilled pork chops?
Pair your juicy grilled pork chops topped with chimichurri sauce with a green vegetable like roasted Brussels sprouts or sauteéd broccoli, or a simple crisp salad.
And that’s it! The tastiest pork chops topped with zesty chimichurri sauce. Time for a happy dance.
Enjoy!
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My Secret For Juicy Grilled Pork Chops (With Chimichurri Sauce)
Ingredients
- For Brine:
3 cups of water
3 tablespoons of salt
- 4 center-cut bone-in pork chops
- Prepare pork chops for grilling:
- olive oil
- pepper
- For the Chimichurri Sauce:
- 1 cup packed Italian parsley leaves
- 1/2 cup packed cilantro leaves
- 2 tablespoons chopped onion
- 2 cloves garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1 tablespoon water
- 3 tablespoons olive oil
- 2 tablespoons Bragg's apple cider vinegar
Instructions
- For the brine: Dissolve salt in water. Place meat in a large baking dish and cover with brine, cover the dish and refrigerate for one hour.
- Then take the chops out, discard the brine and pat the chops completely dry. Brush chops with olive oil and rub with pepper.
- Preheat grill: Sear pork chops uncovered on high for 3 minutes on each side.Then turn heat to low, cover and grill for 3-4 minutes longer on each side. Let the chops rest for 5 minutes
- For the chimichurri sauce: Mash the garlic and salt together in a small dish. Place in the bowl of your food processor fitted with the large chopping blade. Add the cilantro, parsley, onion, oregano, pepper and water. Secure the cover. Process until the mixture has a paste-like consistency, scraping the sides of the bowl with a spatula if necessary. Cover. Now with the motor running, add the vinegar through the small feed tube. Finally while continuing to run the motor, add the oil in a slow steady stream, thickening the mixture. Serve alongside your grilled pork chops.
Notes
- For tender juicy meat, add one hour to the total time for pork chops to brine in the refrigerator.
- You can add a few peppercorns and a bay leaf to the brine if you like.
- Pair your juicy grilled pork chops topped with chimichurri sauce with a green vegetable like roasted Brussels sprouts or sauteéd broccoli, or a simple crisp salad.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
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Nick #thisyearinmusic says
Um, hello! This looks great. I could do with it now, as my dinner wasn’t that filling.
Barbara says
Oh me too. So good! And ready in minutes. 🙂
Elisabeth says
OMG, I LOVE chimichurri! I can’t wait to try this out. I had never heard of brining them, but will definitely try it next time. Thank you!
Barbara says
Yay, another chimichurri lover. Have you ever had it on steak? I’m definitely trying it next time I make steak :0 . And brining… what a difference in the meat.
Corey says
Hey, thank you for sharing this with us. Definitely going to be trying this out!
Barbara says
It’s so good and so simple. Hope you love it.
Brian J says
This week it would seem we are eating mainly chicken and veggie dishes; however next week pork is a must. I too find meat on the bone juicier and brining the meat also helps, this is a very simple brine you are using I’d add some black pepper corn and maybe a bay leaf too. Thanks for sharing!
Barbara says
Thank you so much first and foremost for taking so much of your time to read my post all the way from Hungary! My grandparents were from Hungary 🙂 I’m incredibly honored that you would do that and I’m thankful that you have taken additional time to suggest the black pepper corn and bay leaf. I know that some chefs add sugar, but I like to avoid sugar. The pepper corn and bay leaf sound great. I’m going to try that next time.
Joybee says
These do look very juicy and delicious. I’ve never tried brining my pork chops but I love pork chops and definitely need to try this. I’ve never made Chimichurri sauce either and it sounds and looks awesome. I love cilantro so I’ll have to try this too. Visiting from Tickle my Tastebuds.
Barbara says
Yes, I remember you Joybee. So glad you stopped by. Do try brining next time and chimichurri. I think you’re going to love it.
PORTRAITS-by-NC (@enzieshahmiri) says
Yum, that looks so delicious! I am saving the recipe to my Pinterest page. I am a new follower from the Home Matters #53 Party!
Enzie
Barbara says
Welcome. Enzie. Thank you for pinning and I’m looking forward to seeing you on Facebook, too. 🙂
Vickie @Vickie's Kitchen and Garden says
Pork chops are my husband’s favorite meal and I can’t wait to try out the brining! Thanks for sharing at the #HomeMattersParty
Barbara says
Excellent, Vickie. Please do come back and tell me his impression of brined pork chops. I have a feeling he’s going to love them.
Michelle @ A Dish of Daily Life says
I never would have thought to brine! You can bet I’ll be trying this soon! And your chimichurri looks delicious! Just shared on my Facebook page and sending some other foodie love your way!
Barbara says
Thanks so much, Michelle.
Gwyn says
I have used online recipes for many years but have never even once left a review. But I had to come in here to warn people about how salty these are! I followed the directions exactly and left them to brian for about 90 minutes instead of 60 minutes. But you said you could leave them overnight so 90 minutes didn’t seem too long. However these were inedible to me. Instead of a one-star I’m giving it two stars because the chimichurri sauce is pretty decent and I will use that again on steaks. But you can bet that I will never brine another pork chop in my life! I am surprised so many people like this. I ruined for good pork chops. I will be chopping them up and using them in a soup as my source of salt for an entire soup. The crazy thing is that I actually really like salty food. I love a good salty sear on a good steak. But I learned here that I can never brine again.
Barbara Bianchi says
Hmm I’d love to help troubleshoot this, Gwyn. I’m glad that you enjoyed the sauce.
With only a ratio of one tablespoon of salt to each cup of water, this is unusual. I’ve made this recipe countless times with no issues like what you’re describing. I’m sorry you had this frustrating experience.
Were they packaged pork chops? Sometimes the meat packager pre-brines them?
Were they patted dry before grilling (we want the liquid in the meat, not clinging to the surface) and then don’t season with salt on top?
I hope this helps. ❤️
Hena says
Chimichurri is a new thing for me. Would try soon.
Barbara says
Oh good, Hana. It’s always fun to try something new. And chimichurri is so easy to make. Please come back and tell me how you like it. 🙂
Kate Menkhaus says
Hello! These look delicious! Could they sit in the brine for longer than an hour though?
Barbara says
Hi Kate, Excellent question. Yes, sometimes I leave them in the brine overnight for 24 hours. The meat gets so tender and juicy. 😋