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Test Kitchen Approved

Gaucho Chops

Recipe By Frank Bookhardt via


4 servings

Prep Time

15 Minutes

Cooking Time

15 Minutes

Recipe By Frank Bookhardt via

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.

Serving Suggestions

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

Recipe Notes

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


1/2 cup warm water

1/2 cup apple cider vinegar

1/2 cup olive oil

1 Tbsp. cornstarch

4 large bone-in pork chops

Savory Spice ingredients in this recipe

  • Chimichurri Dry Marinade

    This Argentinean blend is full of wonderful flavor, but isn't nearly as spicy as other Latin seasonings. Although it can be used as a seasoning for...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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Steep Chimichurri Dry Marinade 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 Mayan Sea 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.