Pan-Seared Brazilian-Style Pork Chops with Chimichurri

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork chops pan-seared to golden perfection and served with a vibrant chimichurri sauce bursting with fresh herbs and garlic. This Brazilian-inspired pork recipe, ready in about 25 minutes, pairs pork chops, bone-in, about 1-inch thick, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Brazilian cuisine 350 cal/serving

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Ingredients

4 chops (about 1.5 lbs) pork chops, bone-in, about 1-inch thick
1.5 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 cup, packed fresh parsley leaves
1/2 cup, packed fresh cilantro leaves
3 garlic cloves
2 tbsp red wine vinegar
1/4 tsp red pepper flakes
1/3 cup extra virgin olive oil
1/2 tsp salt (for chimichurri)

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Instructions

Step 1: Pat dry 4 bone-in pork chops (about 1.5 lbs total). Season both sides evenly with 1.5 tsp salt and 1 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 5-6 minutes on the first side without moving until golden brown.
Step 3: Flip pork chops and cook for an additional 4-5 minutes, or until internal temperature reaches 145°F. Remove chops from pan and let rest covered loosely with foil.
Step 4: In a food processor, combine 1 cup packed fresh parsley leaves, 1/2 cup packed fresh cilantro leaves, 3 garlic cloves, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 1/3 cup extra virgin olive oil, and 1/2 tsp salt. Pulse until finely chopped but still slightly textured.
Step 5: Spoon chimichurri sauce generously over rested pork chops and serve immediately with your choice of side dishes.