Grilled Pork with Bell Pepper and Chimichurri

Instructions

1. 1

   Prepare the chimichurri sauce by whisking together minced garlic, chopped parsley, oregano, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl. Slowly drizzle in 3 tablespoons of olive oil while whisking until emulsified. Set aside.

   Tip: Make the chimichurri 30 minutes ahead so flavors can meld together.

2. 2

   Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Brush lightly with the remaining 1 tablespoon of olive oil.

   Tip: Dry meat ensures better browning and a crisper crust on the grill.

3. 3

   Preheat your grill to medium-high heat (about 400°F). Oil the grill grates with vegetable oil using tongs and a folded paper towel to prevent sticking.

4. 4

   Place the pork chops on the grill and cook for 6-7 minutes without moving them, until golden brown marks form. Flip and cook for another 6-7 minutes until the internal temperature reaches 145°F.

   Tip: Let the meat rest on the grill without moving to develop a nice char and lock in juices.

5. 5

   While the pork cooks, place the bell pepper quarters skin-side down on a different section of the grill. Cook for 4-5 minutes until charred, then flip and cook for another 3-4 minutes until tender.

   Tip: Grill peppers alongside the meat to save time and add smoky flavor.

6. 6

   Transfer the cooked pork chops to a clean cutting board and let rest for 5 minutes. Squeeze fresh lemon juice over the pork and peppers.

   Tip: Resting allows juices to redistribute throughout the meat, keeping it moist.

7. 7

   Arrange the grilled pork chops and bell peppers on a serving platter. Drizzle generously with chimichurri sauce or serve it on the side for dipping.

   Tip: Save a few tablespoons of fresh chimichurri to sprinkle over the plated dish just before serving for bright color and flavor.