Chipotle-Marinated Pork Chops with Chimichurri Sauce
Chimichurri - an Argentine condiment - is a thick herb sauce packed with flavor. Roasted potatoes are the perfect accompaniment. You can also prepare this recipe with a pork tenderloin or pork loin.
Yield: 4 servings (serving size: 1 pork chop and 1/4 cup sauce)
Ingredients
- Pork chops:
- 3/4 cup fat-free, low-sodium chicken broth
- 1 drained canned chipotle chile in adobo sauce
-
4
(6-ounce) center-cut pork chops (about 3/4 inch thick) chimichurri Sauce: - 1 cup fresh flat-leaf parsley leaves
- 1/4 cup fat-free, low-sodium chicken broth
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 garlic cloves
- 1/2 cup shredded carrot
- 1/2 cup minced fresh onion
- Cooking spray
Preparation
To prepare pork chops, combine 3/4 cup chicken broth and chipotle chile in a blender; process until smooth. Combine chile mixture and pork chops in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Remove chops from bag; discard marinade.
To prepare Chimichurri Sauce, combine parsley and next 7 ingredients (parsley through garlic) in a blender; process until smooth. Pour into a bowl; stir in carrot and onion. Set aside.
Prepare grill.
Place the chops on grill rack coated with cooking spray; cook 5 minutes on each side or until done. Serve with Chimichurri Sauce.
Nutritional Information
- Calories:
- 311 (56% from fat)
- Fat:
- 19.2g (sat 5.1g,mono 10.5g,poly 2.2g)
- Protein:
- 27.6g
- Carbohydrate:
- 5.4g
- Fiber:
- 1.6g
- Cholesterol:
- 84mg
- Iron:
- 2.2mg
- Sodium:
- 321mg
- Calcium:
- 42mg
Member Ratings and Reviews
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We rated this a 7.5 out of ten. Should have marinated it longer and it probably would have been more of an 8. Neither of us like the sauce, the vinegar was to overpowering for us. I had some raspberry chipotle sauce that we used after the other was a failure and it was good on it. Pork chops were very juicy for sure.08/25/09
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This was my first time cooking with chipotles in adobo. I marinated the chops for several hours, as other reviewers suggested. The smoky flavor is unusual--pretty good, but not something I'm crazy about. We LOVED the Chimichurri sauce, however! I am going to try it on steak next time, probably without the chipotle marinade.
I served this with Haricots Verts and Grape Tomatoes with Creme Fraiche as a salad, and the Cooking Light Roasted Sweet Potato Wedges, adding some slices of sweet onion with more of the same spice blend. We didn't care for the salad at all (despite its 5 star rating), but the sweet potatoes were excellent. I really appreciate it when other reviewers suggest what else to serve with the dishes they review.08/14/08





