An Inspired Cook

One of my favorite ways to dress up a pork chop is to add chimichurri.  Pork chops don’t have to be dry and bland.  By adding a simple marinade and a flavorful topping, pork chops can be a most appealing meal.  The chimichurri is the star of this recipe, made with the flavors of red chile and lime.  This combination is second to none with fresh herbs, red chile pistachios and queso fresco cheese.  Once the pork has marinated this meal can be prepared in 15 minutes.  The chimichurri provided flavor, texture and spice which tasted so good with the grilled pork.  To complete this meal serve alongside a baked potato and garden salad.  Pork chops never tasted so good!

A couple hours prior, I made a marinade for the pork chops consisting of lime juice, red chile olive oil, as well as a salt, pepper and garlic powder blend.

Sprinkle with the salt, pepper and garlic powder blend on both sides.  Juice 1/2 lime and pour over the pork chops along with a drizzle of red chile olive oil.  Place a strip of plastic wrap over top and refrigerate for 2 hours or longer.

The chimichurri consists of cilantro, curly parsley, chives, garlic, lime juice, New Mexico Gold Red Chile Olive Oil, Heart of the Desert Red Chile Pistachios, salt and pepper.

I just eyeballed the herbs but it amounts to about 1 tablespoon each after they have been processed.  You’ll need to add the cilantro, parsley, chives, spritz of lime juice, red chile pistachios, and garlic clove to the food processor.

Drizzle 2 – 3 tablespoons of red chile olive oil into the processor.  Pulse a few times until you have the consistency you like.  Salt and pepper to taste.  We like it roughly chopped so as to get big bits of pistachios and herbs.  You can always process into a finer chimichurri if you choose, it’s all about what tempts your tastebuds.

This made approximately 1/3 cup for our 2 pork chops.

Heat a cast iron grill over high heat at least 5 minutes prior to adding the pork chops.  Cast iron takes time to heat up and you want the grill nice and hot before adding the pork chops.  If needed, add a drizzle of red chile olive oil to each chop so that they will not stick to the griddle.  Don’t pour the oil onto the grill, it needs to be on the pork itself and will make it easy to turn it without sticking.

Let cook over medium high heat for 6 – 8 minutes on each side.  These might cook faster on an outdoor grill but it took a good 16 minutes total to cook through on top of the stove.

Top each grilled pork chop with the chimichurri and a sprinkle of queso fresco cheese.  It’s a tasty combination that we plan on having again and again.




Order New Mexico Gold Red Chile Olive Oil 
Order Heart of the Desert Red Chile Pistachios 

Grilled Pork Chops with Red Chile Pistachio Chimichurri

2 large 3/4 inch Pork Chops, bone in or boneless
1/2 Lime, juiced
1-2 tablespoons Red Chile Olive Oil, to drizzle over pork
1/4 teaspoon Salt
1/8 teaspoon Black Pepper
Pinch of Garlic Powder

Red Chile Pistachio Chimichurri
Cilantro, eyeballed to equal 1 tablespoon processed
Curly Parsley, eyeballed to equal 1 tablespoon processed
Chives, eyeballed to equal 1 tablespoon processed
1 clove Garlic
1/4 cup Red Chile Pistachios, hulled
Spritz of Lime Juice
2 – 3 tablespoons Red Chile Olive Oil
Salt and Pepper to taste
Queso Fresco Cheese, crumbled to garnish

Marinate Pork Chops 2 hours prior to grilling:  Pour lime juice evenly over pork, drizzle with red chile olive oil and sprinkle chops with salt, black pepper and garlic powder.  Cover with plastic wrap and refrigerate.

To make Red Chile Pistachio Chimichurri:  In a food processor add cilantro, parsley, chives, garlic clove, red chile pistachios, a spritz of lime juice and 2 – 3 tablespoons red chile olive oil.  Process until your have the desired consistency.  Salt and pepper to taste.

Heat a cast iron skillet or grill at least 5 minutes over medium high heat.  Place marinated pork chops on to grill approximately 6 – 8 minutes on each side to reach a safe internal temperature of 140 degrees.

Remove pork chops and top with chimichurri and crumbled queso fresco cheese.

Makes 2 servings.