- 1 cup extra-virgin olive oil
- 2/3 cup sherry wine vinegar
- 2 tablespoons lemon juice
- 4 tablespoons chopped fresh basil leaves
- 3 tablespoons minced garlic
- 2 tablespoons minced shallots
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon chopped fresh oregano leaves
- 1 cup chopped fresh flat-leaf parsley leaves
- 1 jalapeno
- 1/4 teaspoon crushed red pepper
- 2 1/2 teaspoons kosher salt
- 1 1/4 teaspoons freshly cracked black pepper
- 4 (12-ounce) double-cut pork chops
- 4 pieces grilled crusty bread
In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, basil, garlic, shallots, cilantro, oregano, parsley, jalapeno and crushed red pepper. Pulse until well blended but do not puree. Add 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 2 hours. If cooking pork another day, refrigerate sauce and return to room temperature before serving.
Season the pork chops on both sides with the remaining 2 teaspoons of the kosher salt and the remaining teaspoon of the black pepper and place in a large, resealable plastic food storage bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the pork chops for at least 2 and up to 4 hours.
Preheat a grill to medium.
Once the pork chops have finished marinating, remove them from the refrigerator and let them come to room temperature for 45 minutes. Brush the excess chimichurri sauce off the chops and set the chops over the hot grill. Cook for 7 to 8 minutes on the first side. Turn the chops over and continue to cook until they are done, another 7 to 8 minutes.
Once cooked through, serve the chops with the crusty bread and pour 1/4 cup of the reserved chimichurri sauce over each chop before serving.