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Pork Chops With Fiery Raspberry Chimichurri

Grilled Pork With Spicy Raspberry Chimichurri on green fabric with serving fork
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Marina Bevilacqua
  • Total Time

    45 minutes

崔Chimichurri是阿根廷的主要调味品sine, typically made with a blend of fresh parsley, garlic, oregano, chiles, vinegar, and olive oil. It’s bright green and has a chunky, herbaceous texture that adds a burst of flavor to any dish. This take on chimichurri involves mashing fresh raspberries—instead of garlic and herbs—to create a coarse texture and tart flavor that’s perfectly balanced with the heat from Calabrian chiles. Shallots, which get lightly pickled in lime juice and olive oil, add a sweet and pungent bite to the mix. This red raspberry chimichurri is an ode to summer, and it pairs wonderfully with grilled meats like pork chops, chicken thighs, or steak.

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What you’ll need

Ingredients

4 servings

Vegetable oil (for grill)
2 1½"-thick bone-in pork rib chops (about 1½ lb.)
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
¼ cup extra-virgin olive oil, plus more for drizzling
2 cups fresh raspberries (about 1 pint)
½ medium shallot, finely chopped
2 Tbsp. crushed Calabrian chiles
1 Tbsp. fresh lime juice
1½ tsp. sugar
  1. Step 1

    Prepare a grill for medium-high heat; oil grate withvegetable oil. Seasontwo 1½"-thick bone-in pork rib chops (about 1½ lb.)all over withkosher salt, then drizzleextra-virgin olive oilon both sides and rub into meat to evenly coat. Let sit while you make the raspberry chimichurri.

    Step 2

    Mash2 cups fresh raspberries (about 1 pint)in a small bowl with a fork until there are no large pieces left. Add½ medium shallot, finely chopped,2 Tbsp. crushed Calabrian chiles,1 Tbsp. fresh lime juice,1½ tsp. sugar,¼ cup extra-virgin olive oil, and1½ tsp. Diamond Crystal or 1 tsp. Morton kosher saltand mix well; set raspberry chimichurri aside.

    Step 3

    Grill pork chops, turning occasionally, until deeply browned and an instant-read thermometer inserted near the bone registers 140° (internal temperature should climb to 145° as the chops rest), 9–12 minutes. Transfer to a cutting board and let rest 5 minutes.

    Step 4

    To serve, carve meat away from pork chop bones and slice against the grain; arrange on a platter. Spoon reserved raspberry chimichurri over.

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  • Delicious sauce, would be great with any seared protein really. Would recommend bringing your chops first, especially for thick ones.

    • Anonymous

    • 8/5/2023

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