Let us help you make perfect pork chops, every time. They don’t have to be dry, sawdusty things! Follow these steps to juicy and delicious fail-proof chimichurri pork chops.
- Thick chops are best for the grill. Look for 1-1.5 inch thick chops. We even sometimes buy the loin and then slice it to this thickness for an equally pleasing result.
- Brine the chops. This is essential because brining brings a tenderness to the meat you can’t achieve otherwise. To do this, pour warm water in your brining container. A casserole dish will do just fine. Add one packet of SambaFlavor Chimichurri Seasoning and one additional teaspoon of salt and stir it until the salt dissolves.
- Submerge the chops. The water should just cover the surface of the meat. Let the chops rest in the refrigerator for a minimum of one hour, but longer is better. Four hours yields a wonderful result.
- Set the brining chops on the counter long enough for them to reach room temperature. When you’re ready to grill, just pour off the brine.
- Sear the chops on high heat to get lovely grill marks and seal in the juices. Then move them to a cooler area of the grill to allow the center to come to temperature.
* Once upon a time, the recommended internal temperature of pork was 165 degrees. Recently, the food safe temperature for pork has been lowered to 155 degrees. This makes a big difference, and allows you to enjoy a juicier finished product than you did when you were a kid! Cook until the internal temperature reaches 155, and then remove from the grill but LET THE PORK REST FOR 10 MINUTES before serving. This will allow for a juicier meat. Make sure you use a thermometer, so you are safe. Enjoy!!