These pork chops are pretty special, and I’m not just saying that. They are such a good addition to your life I promise. It all starts with a slightly spicy Mexican spice blend and a little olive oil. The rub turns into a thick paste when the oil is added. Then you will generously rub each of the chops front to back. Let them chill for about 4 hours and then onto the grill they go. You can use a cast iron griddle inside if you do not have a grill. Just be sure to drizzle your griddle with olive oil before cooking, otherwise they will stick.

What really takes these chops to the next level is the chimichurri. Chimichurri is an Argentinian “sauce” that is a combination of herbs, oil and vinegar. It’s one of my favorite additions to tacos, steak, fish, eggs, potatoes, etc… chimichurri is good on pretty much anything in my opinion.

I consider this a “no fail” recipe. It’s super straight forward and so easy for any level cook. As long as you do not overcook the chops, you’ll be good. Use a meat thermometer while cooking if you are unsure how long to grill your pork. The pork should be done when registering 145 degrees F. With any red meat, I like to take it off the grill when it registers 3-5 degrees cooler than the “cooked” temperature. It will continue to cook as it rests off the grill. I’ve always found that doing this results in a perfectly cooked chop.

My favorite thing to serve with these pork chops is oven roasted sweet potatoes and grilled asparagus. Simple but delicious. The sweet sugary potato pairs so well with the spicy Mexican flavors of the pork. Plus, you can never go wrong with grilled asparagus. It’s a favorite in our house.



Prep time: 4 hours

Cook time: 10 minutes

Total time: 4 hours 10 minutes

Serves: 4 pork chops


  • 4 — 1 inch pork chops, bone in
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp paprika
  • 2 tsp chili powder
  • 1 tsp ground coriander
  • 1.5 tsp kosher salt
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 3 tbsp olive oil


  1. Make chimichurri according to directions. Linked above.
  2. Mix together the spices and olive oil. Liberally coat each chop front and back. Place the chops in a shallow baking dish covered tight with plastic wrap. Place in the fridge for 4 hours. Remove from the fridge 30 minutes before cooking.
  3. Preheat your grill to 400 degrees F, or medium high heat. place the pork on the grill and cook about 3-4 minutes a side or until internal temperature reads 145 degrees F.
  4. Remove pork chops from the grill and allow to rest in room temperature 10 minutes before eating. Serve with chimichurri.

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