Gaucho Chops
Recipe by Frank Bookhardt via www.lucky3farm.com
Healthy Cooking
Grilling & BBQ
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.
Serves
4 servings
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
4 Tbsp. Chimichurri Dry Marinade 1/2 cup warm water 1/2 cup apple cider vinegar 1/2 cup olive oil 1 Tbsp. cornstarch
Mayan Sea Salt
1 Tbsp. Mayan Sea Salt
4 large bone-in pork chops
Chimichurri Rojo Dry Rub (Salt-Free)
Chimichurri Rojo Dry Rub (Salt-Free)
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.
Recipe Notes
This is a delicious use of our Chimichurri Dry Marinade created by foodie Frank Bookhardt via Lucky 3 Farm in Louisburg, NC.
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