Grilled Pork Chops with Jalapeño Chimichurri Recipe

Ingredients:

• 4 bone-in pork loin chops, each about 9 oz. (280 g) and 3/4 inch (2 cm) thick
• 1 jalapeño, seeded and coarsely chopped
• 1 shallot, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1 cup (1 oz./30 g) fresh cilantro leaves
• 1/2 cup (1/2 oz./15 g) fresh flat-leaf parsley leaves
• 1/4 cup (2 fl. oz./60 ml) red wine vinegar
• 1 1/2 Tbs. agave nectar
• Kosher salt and freshly ground pepper
• 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more for brushing

Instructions:

1. Remove the pork chops from the refrigerator about 30 minutes before grilling.
2. To make the chimichurri, if using an immersion blender, in a small pitcher or blending container, combine the jalapeño, shallot, garlic, cilantro, parsley, vinegar, agave nectar and 1 tsp. salt. Pulse with an immersion blender to combine. With the motor running, add the olive oil in a slow, steady stream until emulsified. If using a blender, combine the jalapeño, shallot, garlic, cilantro, parsley, vinegar, agave nectar and 1 tsp. salt in a blender and pulse to combine. With the motor running, add the olive oil in a slow, steady stream until emulsified. Season the chimichurri with salt and pepper and set aside.
3. Pat the pork chops dry, lightly brush with olive oil and season generously with salt and pepper. Preheat an All-Clad grill with AutoSense according to the manufacturer’s instructions using the “pork” setting. Place 2 of the pork chops on the grill and lower the lid. Cook until the “medium” light turns on (or until the “well done” light turns on, according to your desired doneness).
4. Transfer the pork chops to a platter, cover and keep warm. Preheat the grill again and repeat with the remaining pork chops. Transfer to the platter and let rest for 5 minutes. Divide the pork chops among 4 plates, drizzle with the chimichurri and serve immediately.