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
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
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Pork Chops
2 bone-in or boneless pork chops, 6 - 8 ounces and 1 inch thick
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Lemon Chimichurri
1/2 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
1/3 cup extra virgin olive oil
1 teaspoon Dijon mustard (optional)
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions
- Whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, oregano, salt, and black pepper for the marinade.
- Place the pork chops in a shallow dish or resealable bag and pour the marinade over them. Refrigerate for 1 to 2 hours.
- 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.
- Remove the pork chops from the refrigerator 20 to 30 minutes before grilling.
- 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.
- Remove the pork chops from the marinade and pat them mostly dry. Lightly season both sides with the garlic powder and smoked paprika.
- Place the pork chops over the hotter side of the grill and cook for 4 to 5 minutes without moving them.
- 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.
- 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.
- 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