Brined Pork Chops with Chimichurri Sauce
Learn how to make tender, flavorful brined pork chops paired with zesty chimichurri sauce! This recipe ensures juicy pork chops infused with savory brine, complemented by the vibrant flavors of fresh herbs, garlic, and tangy vinegar in the chimichurri. Perfect for impressing guests or a special dinner at home, this dish promises a delightful culinary experience.
Servings: 6
Ingredients
Pork Chop Ingredients
- 2 lbs. boneless pork chops about ½ inch thick
Brine for the Pork Ingredients
- 4 C water
- ¼ C kosher salt
- 2 T sugar
- 2 sprigs fresh thyme
- 2 dried bay leaves
- 1 sprig fresh rosemary
- 1 tsp. black peppercorns
Chimichurri Sauce Ingredients
- 1 bunch flat leaf parsley
- 1 bunch cilantro
- 2 cloves garlic peeled
- ½ lemon juiced
- 2 tsp. red wine vinegar
- ½-3/4 C extra virgin olive oil
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
- ¼ tsp. crushed red pepper flakes
Instructions
Pork Chops Instructions
- Dr. J’s note: I love to buy meat on sale and freeze. The key to these delicious pork chops is in the brine. It’s easy to dry out pork chops, especially when thin. I promise you will deliver a tender and juicy pork chop with this recipe.
Brine Instructions
- Put all the ingredients in a sauce pan over medium heat. Heat till the sugar and salt are dissolved. Cool completely. Then place the pork in a 9 x 13 casserole dish and pour the brine over the pork. Cover and refrigerate for 1 to 2 hours.
- Take the pork out of the brine and pat dry. Do not add any seasoning to the pork. It has absorbed the salt and seasonings from the brine.
- Heat a cast iron skillet over medium high heat with 3 tablespoons of avocado oil. Once the oil starts to shimmer and smoke slightly, it’s time to add the pork. Cook the pork for 2-3 minutes per side. Pork should be cooked till an internal temperature of 145 degrees. Take the pork out of the pan and let it rest for 5 minutes.
- Top with some chimichurri (recipe below) and enjoy!
Chimichurri Sauce Instructions
- Chop the parsley and cilantro just below the bunch of leaves. Do not worry about the stems. They add great flavor.
- Place the garlic cloves in the bowl of your food processor, place the top on and give a few pulses. Now, add the parsley, cilantro, lemon juice, red wine vinegar, salt, black pepper and red pepper flakes. Place the top on the processor and blend till just combined. Open the hole in the top of the processor and start streaming in the olive oil while the machine is running. Add in between a half a cup and three quarters of a cup of olive oil (your desired consistency).
- This is great served over pork, steak, chicken and any type of seafood. Enjoy!
- This also freezes well. Just add a thin layer of olive oil over the top and freeze. It will last a few months in your freezer.