May 31, 2022
Chimichurri sauce can be made up to two days ahead, covered and refrigerated. Bring to room temperature before serving. The spice rub for the pork chops can be prepared up to two weeks in advance and stored in an airtight container at room temperature.
In a food processor, combine parsley, garlic, oregano, salt, red pepper flakes, lemon juice and balsamic vinegar; process until the parsley is evenly chopped. With the machine running, slowly add the olive oil and process just until blended. Taste and add more salt if needed. Let sit at room temperature for at least 30 minutes before serving.
In a small bowl, stir together the salt, paprika, brown sugar, garlic powder, onion powder and peppers. Coat both sides of the chops with olive oil, then rub both sides of each chop with spice mixture (around 1/2 to 1 teaspoon per side; save extra for the next time you prepare this recipe or to use on pork tenderloin). Set aside.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high. Once the grill is heated, bank the coals to one side of the grill, or turn off one burner on a gas grill. Place chops on the hot part of the grill and cook, covered, 3 minutes or until seared. Turn over and grill 2 to 3 minutes or until seared. Move chops to the cooler part of the grill, cover and cook 3 to 4 minutes or until an instant-read thermometer inserted in thickest portion registers 145 degrees. Let rest for around 10 minutes. Serve with some of the sauce spooned over the top, passing the rest on the side.
Recipe from the Fresh Tastes from a Well-Seasoned Kitchen cookbook®: https://www.seasonedkitchen.com/.