Bone in or Boneless Chimichurri Pork Chops, seared in rendered fat and topped with Chimichurri Sauce while the meat is resting. This is a Classy & Simple Keto Pork recipe that can be prepared with many different cuts and in different ways.
Chimichurri Sauce
The Chimichurri Sauce only takes about 5 minutes to make and can be made ahead of time or the day before. There are two kinds, Green & Red Chimichurri. The Green Chimichurri should have less heat than the Red Chimichurri, which has a nice kick of heat. I prefer Red Chimichurri for Pork, because of the added Pimento Paste & Paprika that really elevates the flavors, but either one can be used.
Chimichurri Marinated Pork
Half of the Chimichurri can be used to marinate the Pork before cooking. While the other half can be used to drizzle over the meat after cooking. This is good for Pork Tenderloin that will be grilled, or seared and finished in the oven or reversed seared. It’s also excellent for Chimichurri Pork Kebabs or even right here for Pork Chops.
Just remove the Pork from the marinade and scrape off any large bits before seasoning with Salt & Pepper before searing. When it comes off the heat to rest, ladle more fresh Chimichurri on top. With Kebabs, you can just marinate the diced meat and skewer and drizzle more on when finished.
Pork Chops
1/2 inch Pork Chops with a good amount of fat on them are used for this recipe. Boneless Pork Chops will take about 3 minutes per side. Bone in will take an extra minute or so, or until an internal temperature of 145 F and higher.
Pork Chops
Use a fatty piece of Pork Chop so that the fat can be trimmed and rendered out for searing. Optionally tenderize the meat with a meat mallet.
Rendered Pork Fat
Trim the Fat from the Pork Chops and slice into small pieces. Place into a skillet over medium to medium low heat and render the fat out. Once the Crackling is brown and crisp, scoop it out and discard or set aside and season with Salt & Pepper to snack on. By this time, the pan will be hot and ready to start searing.
Use the Rendered Fat to sear the Pork Chops on medium to medium high heat. You want enough Fat to cover the bottom of the pan. If there isn’t quite enough, then top it up with a light tasting extra Virgin Olive Oil, Lard, Ghee or Neutral Oil. When topping up the Fat, wait until there are wisps of smoke before placing the Pork Chops in to sear over medium to medium high heat.
Pork Chop Seasoning
There are all kinds of seasonings that can be used on the Pork Chops. It’s really up to you on what particular flavor you might be in the mood for. The seasoning used should be complimentary to the Chimichurri. Season the Pork Chops with things like Cajun or Creole Seasoning, Sazon Seasoning, Taco Seasoning, BBQ Rub, Portuguese Allspice or other blends.
This recipe seasons the Pork Chops with a basic Salt & Pepper blend and is good and simple all by itself. Combine the Salt & Pepper blend and use it to season the Pork Chops and let sit while rendering the Fat that will be used for searing.
Salt & Pepper
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Salt & Pepper Pork Chops
Season the Pork Chops and set aside while rendering out the fat.
Pork Chop Internal Temperature
For better accuracy, sear until the desired internal temperature is reached.
- 145 F – 150 F for Medium Rare
- 150 F – 155 F for Medium
- 155 F – 160 F for Medium Well
- 160 F for Well Done
Chimichurri Pork Chops
These Pork Chops are served with either Green/Verde Chimichurri or Red/Rojo Chimichurri and Mashed Sweet Potatoes. Other side dishes may include, Oven Fries, Broiled Potatoes or Roasted Vegetables, Various Rice Dishes, Steamed Broccoli or Cauliflower, Roasted Broccoli, or just a nice Salad, and we got a few Salads to choose from.
Green Chimichurri Pork Chop
Green Chimichurri Pork Chops with Mashed Sweet Potatoes.
Red Chimichurri Pork Chop
Red Chimichurri Pork Chops with Mashed Sweet Potatoes and Cold Macaroni Salad.
Equipment
- 1 Skillet
- 2 Small Bowl for Chimichurri and Salt & Pepper blend
Ingredients
- 2 Pork Chops - 1/2 inch thick
- 2-4 Tbl Rendered Fat - see notes
Salt & Pepper
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Red Chimichurri
- 1/2 C Extra Virgin Olive Oil - light tasting or Sunflower Oil
- 1/2 C Sweet Pimento Paste
- 1/4 C Fresh Parsley - chopped leafy parts, discard the stems
- 3-5 Cloves Garlic - finely chopped
- 1-2 Whole Red Chilies - or use of 1 tsp of Aji Molido, Chili Flakes, or Aleppo
- 2 1/2 Tbl Lemon Juice
- 1/2 Tbl Smoked Sweet Paprika
- 1 tsp Dried Oregano - or 1 Tbl of Fresh Oregano
- 1 tsp Sea Salt - or more
- 1/2 tsp Black Pepper - or less, especially when using Hot Chilies
Instructions
- Trim the Pork of any Fat and chop into small pieces. Place the Fat into the skillet over medium to medium low heat to render the fat out, about 8–10 minutes, or until golden and crisp.
- Meanwhile, combine the Salt & Pepper blend and use to season the Pork Chops and set aside. Optionally, use a meat mallet to tenderize the Pork Chops.Prepare the Red Chimichurri by combining all the ingredients together and mixing. Set aside until ready to ladle over the Pork Chops. For Green Chimichurri, omit the Pimento Paste & Paprika. Exchange the Lemon Juice for Red Wine Vinegar and double the Parsley amount.
- Remove the crackling once it is golden crisp. If there isn't quite enough rendered fat to coat the bottom of the pan, then top it up with EVOO, Lard, Ghee or Oil. Turn the heat up to medium or medium high and wait for it to start smoking. Add the Pork Chops to sear for about 3–4 minutes per side, or until the desired internal temperature.
- Transfer the Pork Chops to a plate and ladle Chimichurri on top. Let rest for about 5 minutes before serving. With Boneless Pork Chops, optionally slice into bite size strips to arrange around the plate.
Notes
-
- 145 F – 150 F for Medium Rare
-
- 150 F – 155 F for Medium
-
- 155 F – 160 F for Medium Well
-
- 160 F for Well Done