Warmer days are perfect for dinner-time grilling, especially on the weekends. Lately, I’m all about big flavor with minimal effort—it’s the best way to enjoy time with my family and still have a chance to relax. That’s why these Grilled Pork Chops with Cilantro Chimichurri are my go-to. The pork chops are seasoned with cumin, smoked paprika, garlic, and onion for a rich, savory flavor. Once grilled to perfection, they’re topped with a vibrant green sauce packed with fresh herbs and other tasty ingredients. The meal comes together quickly and will impress everyone at the table.
Ingredients for Grilled Pork Chops with Cilantro Chimichurri Sauce:
about 6 servings
Pork Chops:
4 Double Thick Pork Chops, approx 5 pounds
3 tablespoons canola oil
1 teaspoon smoked paprika
1 teaspoon kosher salt
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon black pepper
Cilantro Chimichurri Sauce:
1 1/2 cups cilantro leaves
1 cup parsley leaves
3 tablespoons chopped oregano
4 cloves garlic
1 shallot, coarsely chopped
1/2 teaspoon dried chili flakes
1/4 teaspoon kosher salt
1/2 cup olive oil
3 tablespoons red wine vinegar
Time-Saving Tip: The Chimichurri Sauce can be made a few hours before.
We're ready to cook!
Add the ingredients for the Chimichurri Sauce to a food processor except for the olive oil and vinegar. Process just until everything is coarsely chopped. Transfer everything to a bowl and stir in the vinegar; then stir in the olive oil. I don't add the oil and vinegar to the food processor since your sauce might resemble pesto, which you don't want. Ideally, the herbs, pepper, garlic, and shallots will be small pieces swimming in the oil and vinegar.
Combine the spices for the pork.
Rub the spice mixture and oil on the pork.
Coat a grill with cooking spray. Once heated, add the chops. Cook on one side until there are good grill marks. Flip and continue cooking. Flip again, crisscrossing the grill marks. These thick chops will take a little time to cook. When tested with an Instant-Read Thermometer at 136 degrees - 138 degrees, they are ready. Let rest for about 5-10 minutes before serving.
They’re ready, and they’re delicious! These Pork Chops with Cilantro Chimichurri Sauce are flavorful and look as good as they taste. What I love most is their versatility—easy enough for a quick weeknight dinner, yet impressive enough for weekend entertaining. Whether you’re cooking for the family or hosting friends, these chops are sure to be a hit. So fire up the grill and get ready to enjoy a simple and special meal!
Grilled Pork Chops with Cilantro Chimichurri Sauce:
about 6 servings
Pork Chops:
4 Double Thick Pork Chops, approx 5 pounds
3 tablespoons canola oil
1 teaspoon smoked paprika
1 teaspoon kosher salt
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon black pepper
Cilantro Chimichurri Sauce:
1 1/2 cups cilantro leaves
1 cup parsley leaves
3 tablespoons chopped oregano
4 cloves garlic
1 shallot, coarsely chopped
1/2 teaspoon dried chili flakes
1/4 teaspoon kosher salt
1/2 cup olive oil
3 tablespoons red wine vinegar
Add the ingredients for the Chimichurri Sauce to a food processor except for the olive oil and vinegar. Process just until everything is coarsely chopped. Transfer everything to a bowl and stir in the vinegar; then stir in the olive oil. I don't add the oil and vinegar to the food processor since your sauce might resemble pesto, which you don't want. Ideally, the herbs, pepper, garlic, and shallots will be small pieces swimming in the oil and vinegar.
Combine the spices for the pork.
Rub the spice mixture and oil on the pork. Coat a grill with cooking spray. Once heated, add the chops. Cook on one side until there are good grill marks. Flip and continue cooking. Flip again, crisscrossing the grill marks. These thick chops will take a little time to cook. When tested with an Instant-Read Thermometer at 136 degrees - 138 degrees, they are ready. Let rest for about 5-10 minutes before serving.
Time-Saving Tip: The Chimichurri Sauce can be made a few hours before.
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