Grilled Lemon Chimichurri Pork Chops
If you have stumbled upon my website, I have something to tell you: I will transform the way you cook pork, and I guarantee that, going forward, your weeknight dinners will be transformed. For instance, my Lemon Chimichurri Pork Chops take just 30 minutes to make, feature a slightly spicy BBQ and sweet chili glaze, and are topped with a homemade chimichurri sauce. Ideal for a fuss-free weeknight family dinner, and also for special occasions and cookouts with friends!
Weeknight dinners on busy days should never be overwhelming; in my opinion, they should be cozy and easy to make. Also, easy to make does not equal flavorless. With a few tips, tricks, and extra ingredients, regular dishes are instantly elevated! Take this bacon-wrapped pork tenderloin seasoned with minced garlic, sliced jalapenos, and honey, these orange sauce pork chops, or scrumptious garlic butter steak bites! All these recipes have a few things in common: they take minutes to prepare and taste fantastic!
Table of contents
I recommend using bone-in pork chops at least 1 inch thick; they will stay juicy during cooking. To add flavor in an easy way, I have fixed a sweet-and-savory glaze made with BBQ sauce, chili glaze, and a bit of molasses. You can also add minced garlic for a more savory taste. I brush the glaze over the chops while I grill them, and afterwards serve them topped with a hefty amount of refreshing lemon chimichurri sauce. I am telling you, this dish is bursting with aromas and every bite of meat just melts in your mouth!
Why you will love this recipe
- Quick and flavorful: I can make this dish that is bursting with flavor in under 30 minutes.
- Restaurant-quality at home: My pork chops are better than what they serve at good restaurants. The combination of spicy BBQ sauce and refreshing chimichurri is fantastic.
- Save money: With this easy dinner recipe, I can serve the whole family for about $20, rather than spending over $20 per person at the steakhouse we usually go to.
- Customizable: I adjust the sauce as I please, from spicy to mild, or add other ingredients.
What you will need
For the chops
- Meat: I use organic bone-in pork chops, about 1-inch thick.
- Wet ingredients: I like to make a sauce with my homemade barbecue sauce, sweet chili sauce, and molasses for a complex sweetness that sticks to the meat.
- Seasonings: I add salt and pepper to taste.
For the chimichurri sauce
- Wet ingredients: Olive oil is the main ingredient, holding it all together and preventing the sauce from becoming too watery. Lemon juice provides a citrus taste that cuts through the rich garlic flavor and brightens the herbal notes.
- Dry ingredients: Jalapeno gives this sauce herbaceous heat without being too spicy. Lemon zest adds brightness to the sauce with an intense citrus kick. Fresh garlic cloves add the aromatic, savory pungency that this sauce is famous for.
- Seasonings: I use my own blend of Italian seasoning made from scratch because I can control how much of each ingredient goes into it. I also add a whole cup of fresh parsley for a robust, grassy taste, texture, and green color. Fresh cilantro adds a citrusy, zesty, bold aromatic punch. Red pepper flakes add a kick of heat. And I add salt to enhance the other ingredients.
How to prepare
Make the chimichurri sauce: First, I blend all the sauce ingredients on low in a food processor until just chopped. Then, I put the sauce in an airtight container.
Mix the barbecue sauce: Now, I mix the sweet chili sauce, molasses, and barbecue sauce in a medium bowl until combined while the grill heats to medium.
Season: I pat the pork chops dry with paper towels and season them on both sides with salt and pepper.
Grill the meat: When the grill is hot, I place the chops on the grill and brush them with BBQ sauce before covering the grill. I cook them for about 5 minutes before flipping them, depending on the thickness of the meat. I flip and brush them with more barbecue sauce, then cook for another 4 to 5 minutes. I check them with the thermometer and take them off when they reach 145 degrees F.
Rest and serve: After they rest for 10 minutes, I serve them with chimichurri sauce.
Expert tip
Making sure the pork chops are juicy
The trick to juicy pork chops is choosing bone-in cuts of meat at least 1 inch thick so they do not dry out when grilling. Also, take them out of the refrigerator about 30 minutes before cooking so they are at room temperature and cook evenly. Searing them before cooking is another way to create a crust and retain the juice. Then remove them from the heat when they reach 145°F. Don’t wait until they are done. They will finish cooking as they rest. And that is the final tip. They must rest for at least 10 minutes for the juices to be reabsorbed.
More tips to consider:
- Make sure the chops are thawed out and at room temperature for evenly cooked meat.
- Chops about an inch thick should be grilled over high heat for about 5 minutes per side.
- Don’t blend the sauce too much, or it may turn bitter.
- Check the grill first. Make sure it is clean and preheated so the meat doesn’t stick.
- Typically, pork chops take about 7 to 8 minutes per half-inch at 400 degrees F. This means one-inch chops will take between 14 and 16 minutes. The best way to make sure they are cooked through is to use a meat thermometer.
Recipe variations and add-ins:
- Mint chimichurri: Replace the parsley with mint for a fresh mint chimichurri that goes wonderfully with these chops.
- Red chimichurri: For a sweet, smoky sauce, replace lemon juice with red wine vinegar and add roasted red peppers and paprika.
- Different citrus: Instead of lemon, use orange or lime. I really like it with lime.
- No heat: For those who do not like spicy food, I simply leave out the red pepper flakes and jalapenos.
- Boneless chops: They work too, but cut the cooking time by about 5 minutes.
- Other meats: This recipe works well with beef, chicken, and turkey.
Serving suggestions:
First, I let the grilled pork chops rest for 5 minutes before serving them drizzled with chimichurri sauce. This Argentine dish pairs well with perfectly creamy mashed potatoes and a grilled asparagus salad with crumbled feta and fresh lemon. It is quick and easy to make, and everyone loves it. These grilled vegetables are also a hit with everyone and can be made with a blend of your favorites. I like to use mushrooms, bell peppers, potatoes, carrots, zucchini, and eggplant.
For dessert, these traditional South American alfajores cookies make a lovely treat to serve with chimichurri pork chops. Even if your guests have never been there, the light and airy shortbread cookies filled with dulce de leche are sinfully delicious. I also like to serve it with glasses of Malbec for the adults and watermelon lemonade for the kids.
How to store leftovers:
- Refrigerate: I store my leftovers separately in the fridge in sealed containers. The sauce can be stored for 2 weeks, while the meat lasts 3 to 4 days.
- Freezing: To freeze, I wrap the meat in plastic and put it in freezer bags. The sauce can be frozen in baggies laid flat. They can be stored for several months.
- Defrost: Both can be thawed overnight in the fridge.
- Reheating: I reheat the chops on the grill for just a few minutes on medium-high or in the oven at 375 degrees F for 10 minutes. The sauce can be reheated on the stove in a pot for several minutes on medium-low or in the microwave for 45 to 90 seconds.
Frequently asked questions
They were probably cooked too long. Pork dries out quickly when overcooked. Some grills cook faster than others. The thickness of the chops makes a big difference as well. Pork chops about 1 inch thick usually take about 10 minutes to cook. Start checking the meat after 8 minutes using an instant-read thermometer to be on the safe side. When they reach 145 degrees F, take them off the grill; they will continue to heat as they rest.
I prefer to use bone-in pork chops for this recipe because they have a richer, meatier flavor, they are more tender, and the bone helps keep them moist. They are less likely to dry out because they have a higher fat content than boneless chops. However, boneless chops are more convenient because they cook faster, are easier to slice, and are also leaner.
It may be that the oil was overprocessed, causing the fat molecules to break down and release polyphenols that have a bitter taste. To avoid this, pulse the oil gently or chop it by hand. Another cause could be too many parsley stems. The stems are bitterer than the leaves. I usually try to use mostly leaves.
Yes, this happens because olive oil hardens and solidifies as it cools. It doesn’t have any stable emulsifiers to keep it from separating like mayonnaise, so it should be removed about 30 minutes before serving to let it come to room temperature. Then, I usually shake or stir myself to blend it all together.
More pork chop recipes to try:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Lemon Chimichurri Pork Chops
Ingredients
- 4 bone-in pork chops about 1-inch thick
- Salt and pepper to taste
- 1/4 cup barbecue sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon molasses
- 3 cloves garlic minced – optional
Chimichurri sauce:
- 4 cloves garlic chopped
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 1/2 cup extra-virgin olive oil
- 1 large lemon juiced
- 1 jalapeno deseeded
- 1 teaspoon lemon zest
- 1 teaspoon dried Italian seasoning
- 1 teaspoon red pepper flakes
- 1 teaspoon salt plus more to taste
Instructions
Chimichurri sauce:
- Combine all the ingredients for the chimichurri sauce in the bowl of a food processor. Blend on low speed for 1-2 minutes, or until the parsley and cilantro are evenly chopped. The mixture should be smooth while still retaining some of the herbs' texture.
- Transfer the sauce to an airtight container and refrigerate for up to a week.
Grill the pork chops:
- Mix the BBQ sauce, molasses, and sweet chili sauce in a medium bowl.
- Preheat the grill to medium heat.
- Also, you can use a grill pan, on the stove over medium heat.
- Pat dry pork chops with paper towels, and season with salt and pepper on both sides.
- After that, arrange them on the grill. Top the pork chops with some barbecue sauce mixture using a food brush. Cover and let cook for 5-6 minutes before flipping.
- Flip and slather the chops with the remaining barbecue sauce, then cook covered for another 5-6 minutes. A meat thermometer inserted into the center of the chops should read 145F/63C.
- Remove from the grill when done and let them rest until the temperature reaches 160F/71.
- Serve topped with a generous spoonful of chimichurri and grilled vegetables.
Notes
Making sure the pork chops are juicy
The trick to juicy pork chops is choosing bone-in cuts of meat at least 1 inch thick so they do not dry out when grilling. Also, take them out of the refrigerator about 30 minutes before cooking so they are at room temperature and cook evenly. Searing them before cooking is another way to create a crust and retain the juice. Then remove them from the heat when they reach 145°F. Don’t wait until they are done. They will finish cooking as they rest. And that is the final tip. They must rest for at least 10 minutes for the juices to be reabsorbed.More tips to consider:
- Make sure the chops are thawed out and at room temperature for evenly cooked meat.
- Chops about an inch thick should be grilled over high heat for about 5 minutes per side.
- Don’t blend the sauce too much, or it may turn bitter.
- Check the grill first. Make sure it is clean and preheated so the meat doesn’t stick.
- Typically, pork chops take about 7 to 8 minutes per half-inch at 400 degrees F. This means one-inch chops will take between 14 and 16 minutes. The best way to make sure they are cooked through is to use a meat thermometer.
I can’t wait to make these! The weather is finally starting to warm up, and there’s nothing better than grilled chops. I love the chimichurri that these are topped with, too!
This came out so flavorful! Thank you for the recipe!
Looks so delish! Adding on our must make list!
This is such an amazing meal!! Packed full of flavors!!
These look delicious. I sometimes find pork can be dry, but this sauce would help to avoid that. Will try it out!
What an amazing flavor. I cannot wait to make these pork chops.
I can’t wait to give this recipe a try. I’m always looking for ways to cook my husband’s pork chops and I think I just found the best recipe for him. I loveeee seeing all your awesome recipes.
We love pork chops. I’ll have to try this recipe next time I pick up pork chops to eat.
As someone who doesn’t eat pork, I really appreciate your willingness to suggest substitutions. The combination of tangy lemon and fragrant herbs in your chimichurri sauce sounds so flavorful and versatile, and I’m excited to try it with a different protein.
I have never tried chimichurri sauce. It sounds good though.
Chimichurri pork chops sounds so delicious, I love chimichurri on any meats I’ve had it on!
I love the bold flavor of chimichurri sauce. It goes amazing on everything!
Gennifer Rose
Surrogacy Mama
This looks absolutely delicious and tasty! I’m surely gonna try this awesome recipe
I am so making this recipe this weekend! I am loving that Chimichurri sauce and with the grilled pork chops….so delish!
Oh wow, this looks so yummy! I need to try them!