Juicy Berkshire Pork Chops with Chimichurri Recipe

These thick, juicy Berkshire chops are perfectly cooked, sliced and drizzled with garlicky chimichurri sauce. The vibrant homemade sauce balances the rich flavor of the heritage pork and wakes up every single bite. Make this easy restaurant quality meal at home for a special dinner you will love.

Eating out can be expensive. Having a steak dinner at a restaurant, for example, can easily cost $50 each. Instead, my husband and I often have a “steak-night” experience at home. We can buy a Ribeye at our local market for around $20 a pound. However, we sometimes buy an even better priced meat- Berkshire Pork. It is an affordable yet upscale alternative to steak.

Berkshire pork is considered the “Wagyu of pork” known for its marbling that creates succulent, tender and juicy meat.  Its rich, intense flavor makes it a perfect alternative to beef. Best of all, we can buy a 1 pound thick center cut pork chop online for $10. It will be delivered frozen to our door the next morning, defrosted and cooked the same evening. It is so well trimmed that one chop is often enough for the two of us.

You can do the same. This simple but delicious meal relies on, quality ingredients. The juicy pork is great on its own but the homemade chimichurri sauce is a winning addition.

Chimichurri is a traditional herbaceous oil-based condiment from Uruguay and Argentina. There, it’s a staple accompaniment for grilled and roasted meats. The garlicky, fresh herb sauce cuts through the richness of pork and beef for a perfect balance of flavors.

To round out the meal, add some healthy vegetables. Sweet potatoes and braised greens, like Swiss chard, make excellent choices. For wine suggestions, try to balance the richness of the heritage pork. I would suggest serving a Malbec from Argentina. This wine also complements the bright, herbal acidity of the chimichurri. If you prefer white wine, choose a zesty Sauvignon Blanc.

This dish is proof that pork can be just as exciting as steak. Cutting into this thick-cut beauty will show you how juicy and good pork really can be.

I recommend that you start with great pork, preferably thick center-cut chops from heritage breeds such as Berkshire or Doroc. Cook the pork to medium (no more than 145 degrees). Top it with the vibrant chimichurri. You will have tender, juicy pork that will keep you coming back for more.

Thick Cut Pork Chops with Chimichurri Sauce

Chimichurri Sauce

Ingredients

• 1 c.  flat leaf parsley, trimmed of thick stems
• 1/2 c. cilantro
• 1 – 2 Tbsp. fresh oregano, leaves only, chopped
• 2 garlic cloves, chopped
• 3/4 c. olive oil
• 2 Tbsp. fresh squeezed lemon juice (red wine vinegar can be substituted)
• 1/2 tsp. salt or to taste
• 1/2 tsp. fresh ground pepper or to taste

Preparation

Put all the herbs, garlic, oil, lemon juice, salt, and pepper in a food processor. Blend the mixture until it reaches a spoonable texture. Let sit for about 30 minutes for the flavors to meld, an hour is even better. Taste test and adjust to your liking.

Pork Chops

Serves 2, adjust the recipe accordingly 

Preheat the oven to 350 degrees

Ingredients

• 2 1 1/2 inch bone-in, center cut pork chops (I used Berkshire pork) 
• salt and pepper to taste
• vegetable oil, just enough to barely coat the bottom of pan

Preparation Steps

• Temper the Meat: Remove the pork chops from the refrigerator 20–30 minutes before cooking to ensure they cook evenly.
• Dry Thoroughly: Pat the chops dry with paper towels. Any surface moisture will steam rather than sear, preventing a golden crust.
• Season: Season with salt and black pepper to taste.
• Sear: Heat a cast-iron or oven-proof skillet over medium-high with a teaspoon of high-smoke-point oil. Sear the pork chops for 2–3 minutes per side, including the edges until golden brown.
• Finish: Transfer the oven-safe skillet to a preheated 350°F oven. Bake it for 5–10 minutes. Continue baking until the internal temperature hits 135°F to 140°F with an instant read thermometer/
• Rest: Remove from the pan and rest for 5–10 minutes. Carryover cooking will bring the final temperature to the ideal 145°F. 
• Serve: Remove the bone and slice. Drizzle with sauce and serve.

Brining is a highly effective way to ensure your Berkshire pork chops remain juicy and flavorful. Because Berkshire pork is naturally well-marbled, it benefits from a brine that enhances its richness without overwhelming its delicate texture.

Standard Brine Ratio: Dissolve 4 tablespoons of kosher salt and 2–3 tablespoons of brown sugar in 4 cups of water.

Cool First: If you heat the water to dissolve the salt and sugar, let the brine cool completely. Use ice if needed. Make sure it’s cold before adding the pork to prevent premature cooking. Refrigerate and brine for 30 minutes to an hour.

NOTES FROM THE KITCHEN

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You won’t regret adding this pork chop recipe to your dinner rotation. The chimichurri sauce is a real game changer as far as pork is concerned. It is a bright condiment that adds a freshness yet does not overpower the juicy pork.

Do you like to cook steak at home for a date night? Have you ever thought to replace a good steak with a thick cut pork chop? If you are eating at home more often, what is your favorite meal to serve?

Berkshire Pork Chops with Chimichurri

Thick-cut bone-in Berkshire pork chops seared and finished in the oven, topped with a bright herby chimichurri sauce.

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Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Servings: 2

Course: Main Course

Cuisine: Argentinian-American

Ingredients Method Notes

Ingredients

  

Chimichurri Sauce

• 1 cup flat leaf parsley trimmed of thick stems
• 1/2 cup cilantro
• 1-2 Tbsp fresh oregano leaves only, chopped
• 2 cloves garlic chopped
• 3/4 cup olive oil
• 2 Tbsp fresh lemon juice or red wine vinegar
• 1/2 tsp salt or to taste
• 1/2 tsp fresh ground pepper or to taste

Pork Chops

• 2 1 1/2-inch bone-in, center-cut pork chops Berkshire preferred
• salt and pepper to taste
• vegetable oil just enough to barely coat the pan

Method

 

Chimichurri

1. Put all the herbs, garlic, oil, lemon juice, salt and pepper in a food processor. Blend until it reaches a spoonable texture. Let sit 30 minutes (an hour is even better) for the flavors to meld. Taste and adjust.

Pork Chops

1. Preheat oven to 350°F.
2. Temper the meat: remove the pork chops from the refrigerator 20–30 minutes before cooking so they cook evenly.
3. Dry thoroughly: pat chops dry with paper towels. Surface moisture will steam rather than sear.
4. Season: with salt and black pepper to taste.
5. Sear: heat a cast-iron or oven-proof skillet over medium-high with a teaspoon of high-smoke-point oil. Sear chops 2–3 minutes per side, including the edges, until golden brown.
6. Finish: transfer skillet to the oven and bake 5–10 minutes until internal temperature reaches 135–140°F.
7. Rest: 5–10 minutes; carryover cooking will bring the final temperature to the ideal 145°F.
8. Serve: remove the bone and slice. Drizzle with chimichurri and serve.

Notes

Optional brine: 4 Tbsp kosher salt + 2–3 Tbsp brown sugar in 4 cups water. Cool completely before adding pork. Brine 30 min–1 hour. Berkshire pork is naturally well-marbled and benefits from brining without becoming overwhelmed.