Grilled Pork Chops with Mint Chimichurri
Steven Raichlen features the Argentine version of pesto called chimichurri in this chop recipe. Grill-roasted corn on the cob and Temptin’ Sweet Potato Salad served along side make a great backyard feast.
4 pork chops, 1 1/2-inch thick, about 6 to 7 ounces each
1 cup fresh mint leaves
3 cloves garlic, peeled
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
2 to 4 tablespoons water
- To prepare chimichurri, place the mint, garlic, salt, pepper, vinegar and oil in bowl of food processor; pulse until smooth. Add enough water for a pourable consistency.
- Reserve half of chimichurri, cover and refrigerate. Place chops in large plastic bag, add remaining chimichurri, seal bag and toss to coat chops. Place chops in refrigerator and let marinate for at least 30 minutes, or up to 4 hours.
- Prepare a medium-hot fire in grill.
- Remove chops from marinade; discard marinade. Grill over direct heat for a total of about 15 to 18 minutes, turning once, until internal temperature when measured with an instant-read thermometer is 160°F (70°C).
- Serve chops garnished with mint and reserved chimichurri on the side.
Makes 4 servings.
Nutritional Information Per Serving (1/4 recipe): Calories: 387 calories; Protein: 30 grams; Fat: 30 grams; Sodium: 648 milligrams; Cholesterol: 83 milligrams; Saturated Fat: 6 grams; Carbohydrates: 3 grams; Fiber: 2 grams.
Recipe provided courtesy of National Pork Board.