Pork Chops with Chimichurri and Brussels Sprouts
- Total Time: 35 mins
- Yield: 4 1x
Description
Buy the best piece of hog you can afford, and serve it with a delicious chimichurri sauce and seared brussels sprouts.
Ingredients
Pork Chops
- Four 1" pork chops
- 2 tsp (10 ml) extra virgin olive oil
Chimichurri Sauce
- 3 shallots
- 1 clove garlic
- 2/3 cup (160 ml) extra virgin olive oil
- a big handful of flat leaf Italian parsley
- a smaller handful of cilantro
- 2 tbsp (30 ml) lemon juice
- 1/2 tsp salt
Sauteed Brussels Sprouts
- 1lb (450 g) brussels sprouts, halved
- 4 slices bacon, sliced
- 1/2 red onion, sliced
- Splash of lemon juice
- Salt to taste
Instructions
For the Pork Chops
- Heat 2 tsp extra virgin olive oil in a skillet or cast iron pan.
- Season pork chops with salt and pepper and sear on both sides until cooked through. The sides should brown and carmelize a bit giving them a deep flavor. (Do not slice open to check for doneness as its juices will drain making them dry. Instead use a meat thermometer to check for 160F internal temperature.)
- Set aside in a 170F oven to keep warm.
Chimichurri Sauce
- While the pork chops are searing, combine all ingredients in a food processor and process until finely chopped. If you don’t have a food processor finely chop all ingredients by hand and mix in a bowl. *A chimichurri sauce can be made in numerous ways. Feel free to add more of any ingredient to your liking.
Sauteed Brussels Sprouts, Onions, and Bacon
- Once all of your pork chops have been seared, use the same pan to start your brussels sprouts. You’ll be picking up the flavors of the pork chops including all the wonderful brown bits it left behind.
- To the skillet or cast iron pan, add the bacon and cook until most of its fat has rendered out.
- Add the brussels sprouts and onion and saute until they begin to brown and soften. 8-10 minutes.
- Finish with a splash of lemon juice, and salt to taste.
To Serve
- Serve a spoonful of chimichurri sauce on top of each pork chop with a side of brussels sprouts.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with sides
- Calories: 590
If You Liked This Recipe, You’ll Love These
- Grilled Lamb Chops with Chimichurri
- Herb Pork Chops with Apple Chutney
- Soy and Honey Glazed Pork Chops
- Sheet Pan Brown Sugar Pork Chops
Frequently Asked Questions
Why shouldn’t I slice into the pork chops to check if they’re done?
The instructions specifically warn against it: cutting open the chops causes their juices to drain out, leaving them dry. Instead, use a meat thermometer and pull them at 160°F internal temperature. 
Why cook the brussels sprouts in the same pan used for the pork?
The recipe deliberately uses the same skillet so the sprouts pick up the rendered pork fat and the browned bits left behind, which the instructions describe as “wonderful brown bits” that add deep flavor. Bacon fat renders out first, then the sprouts and onion sauté in it for 8–10 minutes until browned and soft.
Do I need a food processor to make the chimichurri?
No—the instructions say if you don’t have a food processor, finely chop all the ingredients (shallots, garlic, parsley, cilantro) by hand and mix in a bowl. The recipe also notes the sauce is flexible: “feel free to add more of any ingredient to your liking.”
What a nice take on pork chops, looks delicious.
Thanks from a fellow Iowan!