Combine all ingredients in a small bowl and whisk well until mixed. Put in an airtight container and refrigerate for at least a day and up to 2 weeks.
Grilled Garlic Pork Chops
Place the pork chops in a large ziplock back and add the brine. Zeal the bag and let the chops marinate in the refrigerator 4 hours.
Remove the chops from the bag, shake off excess marinade and let chops come to room temperature.
Heat the grill to 400 degrees for direct heat cooking.
Place chops on the grill and cook on each side 3-4 minutes each.
Remove chops and let rest 5 minutes. Serve with the Chimichurri.
Notes
Trader Joe's sells an excellent pre-made Israeli Chimichurri Zhug if you don't want to make your own. You can find it in the refrigerated produce section.
The brine is everything! So take the time to make it right. It will season the chops inside and out. Use less garlic if you’re not a big fan, otherwise, leave the recipe as is. The citrus and acid in the brine will help balance the flavor some as well as tenderize the meat.
Always let your meat come to room temperature before cooking. Doing so prevents uneven cooking
Unless you are a pork chop maven, use a meat thermometer to check for doneness. Chops are flavorful and juicy when cooked right, but you can easily under or overcook them. There is nothing worse than a chewy chop, trust me as I’ve been there. I’d rather undercook and adjust as needed as there is no suitable correction for overcooked pork. Your target temperature should be 145 degrees so you want to remove from heat at around 135 degrees then let it rest and achieve 145 target. Note meat continues to cook after removing from heat.
Use leftover brine to make a glaze – put brine in a sauce pan and reduce over medium heat. While grilling the chops brush sauce on the chops
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