Berkshire Pork Chops with Chimichurri

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

Cook Time 15

Total Time 55

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

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

Preheat oven to 350°F.
Temper the meat: remove the pork chops from the refrigerator 20–30 minutes before cooking so they cook evenly.
Dry thoroughly: pat chops dry with paper towels. Surface moisture will steam rather than sear.
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 chops 2–3 minutes per side, including the edges, until golden brown.
Finish: transfer skillet to the oven and bake 5–10 minutes until internal temperature reaches 135–140°F.
Rest: 5–10 minutes; carryover cooking will bring the final temperature to the ideal 145°F.
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.