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Grilled Pork Chops with Lemon Chimichurri

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Grilled Pork Chops with Lemon Chimichurri

DON'T settle for dry, boring pork chops when a few fresh ingredients can transform dinner into something unforgettable. These Grilled Pork Chops with Lemon Chimichurri are juicy, smoky, and topped with a vibrant blend of fresh parsley, garlic, shallot, and lemon that adds bright flavor to every bite. Whether you're firing up the grill for a casual weeknight meal or entertaining friends on the patio, this recipe delivers bold flavor with surprisingly little effort.

Grilled Pork Chops with Lemon Chimichurri with sliced grilled pork, whole pork chop, fresh parsley, garlic, lemon and lemon chimichurri.

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Hi There, I'm Tracy!

As a passionate foodie and music enthusiast, I’m here to help you rock your kitchen! I approach recipes creatively, often improvising traditional dishes or crafting my own based on unique dining experiences. Explore my blog for delightful and approachable recipes from breakfast to dinner, including appetizers, desserts, and cocktails. Let’s create meals that leave a lasting impression, paired with music recommendations to groove to while you cook!

More About Me

Inspirations

Although we love pork chops, I never really saw the point of grilling them. My baked pork chops were so juicy and reliable that firing up the grill felt a little like fixing something that wasn't broken.

Then Gary entered the conversation.

If you know Gary, you know he firmly believes that almost everything is better with a sauce. My Savory Parmesan Breaded Pork Chops have always escaped that fate because the crispy coating does all the heavy lifting. But grilled pork chops? According to Gary, they were practically begging for one.

Challenge accepted.

I started with a lemon marinade because, let's face it, lemon has never let me down. Chicken? Yep. Fish? Absolutely. Vegetables? Of course. Pork? Why not? If lemons ever start collecting royalties from my recipes, I probably owe them.

The marinade gave the pork chops a bright, fresh flavor, but I still needed something worthy of Gary's "needs more sauce" seal of approval.

My first thought was chimichurri. I love chimichurri on just about anything that comes off a grill. It's fresh, garlicky, herb-packed, and ridiculously good.

But then I thought...why not give it a Groove Grub twist?

So I borrowed chimichurri's fresh herbs, invited lemon back for an encore, added a little Dijon for richness and just enough tang, and blended it into a silky Lemon Chimichurri that somehow manages to taste both bright and indulgent at the same time.

The verdict? The pork chops stayed incredibly juicy, and Gary gave the Lemon Chimichurri his official seal of approval. Considering he's convinced almost everything tastes better with a sauce, I'd say that's about the highest compliment this recipe could receive.

Kitchen tools for Grilled Pork Chops with Lemon Chimichurri arranged on a bamboo cutting board, including a chef's knife, mini food processor, citrus juicer, Microplane zester, mixing bowl, whisk, measuring cups, measuring spoons, garlic press, tongs, and instant-read thermometer.

Instruments

Chef's knife — Chops the herbs and aromatics and slices the rested pork cleanly
Cutting board — Provides a steady stage for prepping and slicing
Measuring cups — Keep the marinade and chimichurri ingredients perfectly balanced
Measuring spoons — Ensure every seasoning and splash is in harmony
Small mixing bowl — Gives the marinade a place to come together in harmony
Whisk — Blends the marinade ingredients into a smooth mix
Mini food processor — Quickly blends the chimichurri while keeping its fresh, chunky rhythm
Citrus zester and juicer — Captures every bright note of fresh lemon
Instant-read thermometer — Keeps the pork perfectly cooked without missing a beat
Tongs — Turn the pork chops safely and confidently on the grill
Gas grill — Brings smoky flavor and bold grill marks to the main performance

Essentials

Boneless pork chops — The headliner with a juicy center and beautifully charred exterior
Fresh parsley — Gives the chimichurri its vibrant color and fresh herbal melody
Fresh lemon — Adds a bright citrus note to both the marinade and chimichurri
Garlic and shallot — Build a savory foundation with just enough bite
Extra-virgin olive oil — Brings the chimichurri ingredients together in perfect harmony
Red wine vinegar — Adds acidity that keeps the sauce lively and balanced
Oregano — Contributes an earthy background note
Garlic powder and smoked paprika — Create a savory, lightly smoky crust on the pork
Red pepper flakes — Add a subtle kick without overpowering the main act

Ingredients for Grilled Pork Chops with Lemon Chimichurri including boneless pork chops, lemon, shallot, garlic, parsley, olive oil, Dijon mustard, honey, spices and fresh herbs.
Ingredients for Lemon Chimichurri in a food processor before blending for Grilled Pork Chops with Lemon Chimichurri.
Boneless pork chops grilling over an open flame with bold grill marks for Grilled Pork Chops with Lemon Chimichurri.

Pro Tips and Riffs

Marinate the pork chops for at least 30 minutes, or up to 4 hours for deeper flavor. Avoid leaving them in the lemon-based marinade much longer because the acidity can begin to change the texture of the pork.

Remove the pork chops from the marinade and pat them thoroughly dry before adding the garlic powder and smoked paprika. Removing excess moisture helps the pork develop stronger grill marks and a beautifully caramelized exterior.

Pork chops can vary in thickness, so begin checking them before the suggested cooking time is complete. Remove them from the grill when the thickest part reaches 140°F, then let them rest for 5 minutes so carryover cooking brings them to 145°F without drying them out.

Spoon the Lemon Chimichurri over the pork only after grilling. Adding it at the end preserves the sauce’s fresh color and flavor while allowing the smoky pork and grill marks to remain center stage.

Bright, herbaceous wines complement the lemon chimichurri while refreshing the palate between bites of smoky pork. Try Honig Sauvignon Blanc for its crisp citrus and herbal notes, Rombauer Chardonnay for a rich yet balanced pairing that stands up to the grilled pork, or Miraval Rosé for its bright berry flavors, refreshing acidity, and clean finish that beautifully complements the fresh herbs and lemon.

Faq: Grub Answers and Insights

A: Yes. Bone-in pork chops work well, but they may need several additional minutes on the grill depending on their thickness. Use an instant-read thermometer rather than relying solely on cooking time.

A: Yes. Prepare it up to 2 days in advance and refrigerate it in an airtight container. Let it sit at room temperature for about 20 minutes and stir it well before serving.

A: Yes. Cook them in a lightly oiled grill pan or cast-iron skillet over medium-high heat, turning once, until the center reaches 145°F after resting.

A: Refrigerate the pork chops and chimichurri separately in airtight containers for up to 3 days. Reheat the pork gently and serve the chimichurri at room temperature.

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Grilled Pork Chops with Lemon Chimichurri featuring juicy grilled pork chops topped with fresh lemon chimichurri, served with a grilled lemon and fresh parsley.

Grilled Pork Chops with Lemon Chimichurri

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  • Author: Tracy @ Groove Grub
  • Total Time: 1 hour, 30 minutes
  • Yield: 2 pork chops 1x
  • Diet: Gluten-Free
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Description

Juicy Grilled Pork Chops with Lemon Chimichurri combine smoky char with a fresh, vibrant sauce made with parsley, garlic, shallot, lemon and oregano. A flavorful marinade and a final seasoning of garlic powder and smoked paprika give the pork plenty of depth, while the bright chimichurri cuts through its richness. Easy enough for a weeknight but impressive enough for entertaining, this recipe brings bold summer flavor to the table without a complicated preparation.

Ingredients

Scale

Lemon Garlic Marinade

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

2 garlic cloves, minced

1 teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon black pepper

Pork Chops

2 bone-in or boneless pork chops, 6 - 8 ounces and 1 inch thick

½ teaspoon garlic powder

½ teaspoon smoked paprika

Lemon Chimichurri

½ cup loosely packed flat-leaf parsley leaves

2 tablespoons loosely packed cilantro leaves (optional)

1 tablespoon fresh oregano or 1 teaspoon dried oregano

2 garlic cloves, minced

2 tablespoons roughly chopped shallot

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 tablespoon red wine vinegar

⅓ cup extra virgin olive oil

1 teaspoon Dijon mustard (optional)

¼ teaspoon red pepper flakes

½ teaspoon kosher salt

¼ teaspoon black pepper

Instructions

  1. Whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, oregano, salt, and black pepper for the marinade.
  2. Place the pork chops in a shallow dish or resealable bag and pour the marinade over them. Refrigerate for 1 to 2 hours.
  3. While the pork marinates, add the parsley, cilantro (if using), oregano, garlic, and shallot to a small food processor. Pulse until the herbs and shallot are finely chopped, scraping down the sides as needed. Add the lemon juice, lemon zest, red wine vinegar, Dijon mustard (if using), red pepper flakes, salt, black pepper, and olive oil. Pulse just until combined. The chimichurri should remain slightly chunky, not smooth. Transfer to a bowl and let the flavors meld at room temperature while the pork marinates.
  4. Remove the pork chops from the refrigerator 20 to 30 minutes before grilling.
  5. Preheat the grill to 400°F to 425°F with the lid closed for 10 to 15 minutes. Create a two-zone cooking area by leaving one side at medium-high heat and the other side on low or off.
  6. Remove the pork chops from the marinade and pat them mostly dry. Lightly season both sides with the garlic powder and smoked paprika.
  7. Place the pork chops over the hotter side of the grill and cook for 4 to 5 minutes without moving them.
  8. Flip the pork chops and cook for another 4 to 5 minutes. If they begin browning too quickly, move them to the cooler side of the grill and continue cooking with the lid closed.
  9. Cook until the internal temperature reaches 140°F to 142°F. Remove the pork chops from the grill and let them rest for 5 minutes. The temperature will continue to rise to 145°F.
  10. Spoon the lemon chimichurri over the pork chops and serve the remaining sauce on the side.

Notes

Marinating the pork adds flavor without overpowering the fresh chimichurri. One to two hours is ideal. Avoid marinating much longer, as lemon juice can begin to affect the texture of the meat.

The optional Dijon mustard in the chimichurri does not make the sauce taste like mustard. It simply helps emulsify the ingredients and adds a little body.

Do not grill the pork chops with the chimichurri on them. The fresh herbs and garlic can burn over direct heat. The sauce is best served fresh over the rested meat.

These pork chops pair beautifully with grilled artichokes, grilled asparagus, roasted potatoes, or a simple green salad.

Choose boneless pork chops of similar thickness so they cook at approximately the same rate.

Pat the pork chops dry after removing them from the marinade so they sear rather than steam.

Apply the garlic powder and smoked paprika after drying the pork so the seasonings adhere properly.

Use an instant-read thermometer and remove the pork from the grill at 140°F. Rest it for 5 minutes before slicing.

Pulse the chimichurri only until combined. It should remain visibly textured rather than becoming a smooth purée.

Store the pork and chimichurri separately so the sauce retains its fresh flavor and color.

  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: American

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