I meant to post this last month before our laptop died, and I’ve been thinking about these amazing pork chops ever since. The chimichurri is well done, but it’s the brine that makes these chops a fave. Next time I’m in charge of the meat dish at a dinner party, this is what I’m bringing. Incredibly moist, tandy and delicious, these are pure perfection.
Grilled Pork Chops with Spicy Chimichurri Sauce
via savory simple
for the pork chops:
4 boneless pork loin chops
4 cups water
3 tablespoons cider vinegar
3 tablespoons packed brown sugar
1 1/2 tablespoons salt
1/2 tablespoon freshly ground black pepper
for the chimichurri sauce:
1/2 cup packed fresh parsley
1/2 cup packed fresh cilantro
1/2 cup packed fresh oregano
4 garlic cloves
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 cup shallots, minced
2 teaspoons Sriracha hot sauce (or to taste)
1 teaspoon salt
Brine the pork chops: In a large bowl, combine water, cider vinegar, brown sugar, salt and pepper. Stir until the sugar and salt are dissolved. Place the pork chops and brine in a large sealable bag and close. Place the bag in the refrigerator for at least 2 hours or overnight, turning the chops over once while they’re brining.
To prepare the chimichurri sauce, add the parsley, cilantro, oregano, garlic, olive oil, vinegar, shallots, Sriracha and salt to a food processor and pulse until well combined. Scrape the sides down a few times to make sure everything is combined. Let stand for at least 30 minutes before serving.
Preheat a grill to medium heat, approximately 350-375 degrees F. Remove the pork chops from the bag and discard the brine. Rinse the chops briefly and pat dry. Season with a bit of salt and pepper.
Sear the chops on the grill for 3 minutes per side and then move to an indirect heat area of the grill. Cook until a digital thermometer reads 145 degrees F in the center of one of the chops, approximately 10-15 minutes. Remove from the grill and allow the meat to rest for 10 minutes before serving. Serve pork chops with the chimichurri sauce.