Grilled Pork Chops with Salsa Verde Chimichurri


This pork chop marinade recipe combines the classic ingredients of an Argentinian chimichurri with LA VICTORIA® green salsa for a fabulously easy and tangy sauce. It’ll be your go-to when you’re craving the best barbecue flavors!

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Grilled Pork Chops with Salsa Verde Chimichurri

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Recipe Ingredients

  • 1/4 cup parsley, chopped
  • 3 tablespoons mint, chopped
  • 2 tablespoons chives, finley chopped
  • 1/2 cup LA VICTORIA® Thick n’ Chunky Salsa Verde
  • 5 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper, as needed
  • 4 (6-ounce) FARMER JOHN® Bone-In Pork Chops

Cooking Directions

  1. Combine parsley, mint, chives, and LA VICTORIA® Thick n’ Chunky Salsa in a small mixing bowl and stir to combine.
  2. Whisk in 3 tablespoons of olive oil and season with salt and pepper.
  3. Preheat barbeque or grill pan to high heat.
  4. Season pork chops liberally with salt and pepper and drizzle with remaining olive oil.
  5. Grill pork chops on both sides until cooked through (USDA recommends an internal temperature of 145ºF for pork).
  6. Let pork chops rest for 5 minutes before serving.
  7. To serve, spoon a few tablespoons Salsa Verde Chimichurri over pork chops.