Marinated Grilled Pork Chops with Herb Chimichurri

It hasn't been a great holiday weekend weather-wise.  I did manage to fire up the grill to cook what turned out too be 'better than steak' pork chops!  I had often come across southwest recipes with chimichurri.  I must admit I wasn't exactly sure what it is.  And, if any of you know me, it is a toss up between cooking, or research that I enjoy the most.  So, of course I needed to know more.  In a nutshell: There are a few legends regarding the name.  The most plausible is Argentine gourmet Miguel Basco claim that the word chimichurri originated when the British were captured after the British invasion of the Rio de la Plata.  The prisoners asked for a condiment for their food mixing English, aboriginal and Spanish words.  According to this story, che-mi-curry stands for "che mi salsa" (a rough translation is, hey, give me a condiment or, give me curry).  The word then corrupted to chimichurri.  All that being said it is a sauce and marinade for grilled meat using parsley, garlic, oregano, olive oil and wine vinegar.  AND, it is good; even better on these pork chops!

Marinated Grilled Pork Chops with Herb Chimichurri
printable recipe

1 c. extra-virgin olive oil
2/3 c. sherry wine vinegar
2 T. lemon juice
4 T. chopped fresh basil leaves
3 T. minced garlic
2 T. minced onion 
1 T. chopped oregano
1 c. chopped flat-leaf parsley
1 jalapeno pepper
1/4 tsp. crushed red pepper
2 tsp. kosher salt
2 tsp. cracked black pepper
4 double-cut pork chops

In the bowl of a food processor, combine the oil, vinegar, lemon juice, basil, garlic, onion, jalapeno, red pepper, and herbs.  Pulse until well blended, but not pureed.  

Remove 1 c. chimichurri sauce and transfer to a non-reactive bowl, cover with plastic wrap.  Reserve at room temperature for  hours.

Place the rest of the sauce in a zip-top bag with the chops.  Seal and refrigerate for 1 1/2  hours.

Remove from the bag and wipe the excess marinade off the chops.  Let meat come to room temperature.

On a medium hot grill, cook the pork chops for 8 minutes.  Turn the chops over and cook for 8 minutes more.  Core temperature of 145 degrees.  Remove and cover with foil.  Let stand for 10 minutes.
Serve with the reserved sauce.