Grilled Pork Chops with Jalapeño Chimichurri Recipe
December 7, 2016
- 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
- Remove the pork chops from the refrigerator about 30 minutes before grilling.
- 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.
- 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).
- 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.