Garlicky Pork Chimichurri Marinade and Sauce Recipe

Chimichurri Pork marinade, Chimichurri  sauce recipeA good garlicky and tangy chimichurri is in my top five favorite sauces to pair with meat. It’s always been one of my fail-safe dishes to order when dining out, and quickly became one of my favorite meals to prepare at home, not only because I love the flavors, but its really easy to whip up; just throw all the ingredients in a food processor and press the ON button — easy peasy.

I used to make it only when I was serving skirt or flank steak, but I recently experimented with a pork chimichurri, and loved the result.

This sauce/marinade is an Argentinean classic, and I try to keep my version close to the traditional, only adding a little extra spice; why mess with a good thing, right?

Garlicky Pork Chimichurri Marinade and Sauce Recipe

  • Approx. 1-1 1/2 pounds boneless, center cut pork chops
  • 2 cups parsley
  • 2 cups cilantro
  • 1 jalapeno, chopped, seeds in
  • 2 cups scallions
  • 5 gloves garlic, sliced
  • Juice of 1 lime
  • 1/2 cup red wine vinegar
  • 3 TB olive oil
  • Salt and pepper to taste

– Preheat oven to 350 degrees

– Combine lime juice, red wine vinegar, oil, salt and pepper. Set aside.

– Add parsley, cilantro, scallions, garlic and jalapeno to food processor. While processing, slowly pour liquid combination down spout until combined and sauce is formed.

– Reserve 1/2 cup of marinade for sauce and pour the rest over the pork, toss to coat, and refrigerate 4 hours or overnight.

– Using a cask-iron skillet, sear pork over medium heat for about 2 minutes on each side and then transfer to the oven and cook for approximately 20 minutes or until pork is cooked through. Let pork rest for 5 minutes, top with remaining sauce and serve.


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