Pork chops with carrot top chimichurri have a rich citrus and herb flavor and are a great way to use up tops from farm fresh carrots!
There’s really no secret- I LOVE pork.
I love pork chops (head here for my perfect pork chop recipe), bacon, pork belly, ribs, shoulder, pulled pork, hot dogs….. you really can’t go wrong with delicious, juicy pork.
But for so long, I was afraid of cooking pork. Let’s face it– there is NOTHING worse than dry, tough pork.
This recipe is sure to get you just as excited about making delicious, rich chops at home- just like from a steakhouse!
I’m topping this chop with a tangy, earthy, and delicious chimichurri sauce. It is complex, full of flavor and PERFECT for steaks and chops!
And, oh, the secret ingredient?
CARROT TOPS!!! Yep- carrot tops give a bitter, bright flavor to one of my favorite sauces! Trust me, this is the best sauce for pork chops, ever!
Carrot Top Chimichurri Pork Chops
- 3 tbsp olive oil
- 4-6 pork chops, about ½" thick- add more time in the oven for thicker chops, with fat scored.
- 1 tbsp grapeseed oil, butter, or ghee
- In a large bowl or plasic bag, add olive oil, pork chops, and salt and pepper to taste.
- Mix well and let marinate at least 1 hour, up to overnight.
- Preheat oven to 350 degrees.
- Heat a heavy skillet on a stove at medium high.
- When pan is hot, add ghee, butter, or grapeseed oil, heat until melted (or shimmery if oil).
- Turn heat to high, and turn on kitchen fan.
- Add pork chops to pan. They will immediately sizzle and might pop in the oil, so use caution.
- Let chops brown on each side until a thick crust forms, then flip to brown on the other side. This will vary based on your stove, but you should have the heat up very high so that it only takes about a minute or two to form a dark brown (not burned) crust.
- If chops are very thick, stand them up so more of the fat can render.
- When chops are browned all over, you can either cook in the pan, or place on a cookie rack over a baking sheet and place in the oven. (Cooking in the pan will result in a chop that has less of a "crunch", but more flavor- chops over the cookie rack will look drier on the outside and have more crunch. These are up to your personal preference- I like both.
- Cook pork until internal temperature reaches 155- this will vary depending on size of pork chop, but will be around 20 minutes.
- When pork is 155 degrees, remove from oven.
- Top with carrot top chimichurri.
- Let rest five minutes, serve.