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Gaucho Chops

Yields: 4 pork chops
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Savory Spice Shop Ingredients
Chimichurri Steak Dressing & Marinade 2 oz bag $4.25
Salt Kosher $3.75

Chimichurri is a tangy South American herb sauce used as a condiment for grilled meats. Savory's version is a dried spice mixture that makes a great alternative when you don't have fresh herbs on hand.

Ingredients:

Notes:

This is a delicious use of Savory’s Chimichurri created by foodie Frank Bookhardt via Lucky 3 Farm in Louisburg, NC.

Directions:

Steep Chimichurri in the warm water for 15 min. Stir in vinegar then slowly whisk in olive oil to create a marinade. Place pork chops in a bowl or zip-top bag with marinade and refrigerate for 4 hours or up to overnight. Let meat come to room temperature when ready to grill. Wipe any excess marinade from pork chops and set them on a baking sheet; reserve remaining marinade. Mix cornstarch and salt in a small bowl and dust both sides of each chop with the mixture; this helps the meat form a nice crust when grilled. Grill over medium-high heat to desired doneness then let chops rest for 5 min. While chops are grilling, place reserved marinade in a small saucepan and simmer until thickened into a sauce, about 5 to 10 min.

Serving Suggestions:

Serve chops topped with marinade sauce. Great with a side of Peruvian Lime Yellow Rice.

Yields:

4 pork chops

Thanks to:

Frank Bookhardt via www.lucky3farm.com
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Gaucho Chops

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Gaucho Chops


Yields: 4 pork chops

Ingredients:

Notes:

This is a delicious use of Savory’s Chimichurri created by foodie Frank Bookhardt via Lucky 3 Farm in Louisburg, NC.

Directions:

Steep Chimichurri in the warm water for 15 min. Stir in vinegar then slowly whisk in olive oil to create a marinade. Place pork chops in a bowl or zip-top bag with marinade and refrigerate for 4 hours or up to overnight. Let meat come to room temperature when ready to grill. Wipe any excess marinade from pork chops and set them on a baking sheet; reserve remaining marinade. Mix cornstarch and salt in a small bowl and dust both sides of each chop with the mixture; this helps the meat form a nice crust when grilled. Grill over medium-high heat to desired doneness then let chops rest for 5 min. While chops are grilling, place reserved marinade in a small saucepan and simmer until thickened into a sauce, about 5 to 10 min.

Serving Suggestions:

Serve chops topped with marinade sauce. Great with a side of Peruvian Lime Yellow Rice.

Yields:

4 pork chops

Thanks to:

Frank Bookhardt via www.lucky3farm.com
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.