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Marinated Pork Chop with Chimichurri Sauce

Prep Time 1 hr
Cook Time 25 mins
Servings 4


  • For the Pork:
  • 2 lbs pork tenderloin
  • 1/2 cup olive oil
  • 2 tbsp Worcestershire sauce
  • 2 cloves minced garlic
  • 1/2 lemon + 1/2 lemon zest
  • 2 tbsp honey
  • 2 tsp balsamic vinegar
  • salt and pepper
  • For the Chimichurri
  • 1 cup parsley
  • 1 cup cilantro
  • 1/2 cup oregano or 1 tsp dried oregano
  • 1/2-1 cup olive oil
  • 2 garlic cloves crushed
  • splash of ACV
  • squeeze of lemon
  • salt and pepper
  • red pepper flakes


  • For the Pork:
  • Let marinate for about 1 hour at room temperature.
  • Remove from marinade and pat dry. Season with more salt and pepper.
  • Place on high heat for 3 minutes per side or until nice and seared! My grill was at 500*
  • Once, all sides are nice and seared, move the pork to a cooler side.
  • If you need to keep moving it to avoid burning that is ok! You just want to keep it on as long as you can
  • Use a thermometer and remove the pork when the thickest area reaches 145*.
  • Let rest at room temperature for 10-15 minutes to let the juices redistribute.
  • For the Chimichurri
  • Add all ingredients into a food processor. Start with a little oil and keep adding to get correct consistency.
  • Should be a little runny, but thicker than pesto! Taste and add what you need. The herbs should be fresh but not over powering! Add more lemon to balance a sharp bite!
  • Serve on pork and enjoy!!


Please leave a comment below!
XO Caroline