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