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Test Kitchen Approved

Gaucho Chops

Recipe By Frank Bookhardt via www.lucky3farm.com

Yields

4 servings

Prep Time

15 Minutes

Cooking Time

15 Minutes

Recipe By Frank Bookhardt via www.lucky3farm.com

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.

Ingredients


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...

    View full details
  • 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...

    View full details

Directions

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.