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.



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


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.


4 pork chops

Thanks To

Frank Bookhardt via

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Savory Spice Shop Ingredients
Chimichurri Steak Dressing & Marinade (Salt-Free) 2 oz bag $4.80
Salt Kosher $6.65



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