Pan-Seared Pork Chops with Cilantro-Lime Chimichurri

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

Juicy pan-seared pork chops topped with a zesty cilantro-lime chimichurri sauce for a fresh and flavorful Latin-inspired dish. This Latin American recipe, ready in about 27 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 15 min Cook: 12 min Serves 4 Latin American cuisine 400 cal/serving

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Ingredients

4 (6 oz each) bone-in pork chops
1 1/2 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 cup packed fresh cilantro leaves
1/2 cup packed fresh parsley leaves
3 minced garlic cloves
2 tbsp red wine vinegar
3 tbsp fresh lime juice
1/4 tsp red pepper flakes
1/4 cup olive oil for chimichurri

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Instructions

Step 1: Pat dry 4 bone-in pork chops and season both sides evenly with 1 1/2 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 4-5 minutes per side until golden brown and internal temperature reaches 145°F.
Step 3: While pork cooks, combine 1 cup packed fresh cilantro leaves, 1/2 cup packed fresh parsley leaves, 3 minced garlic cloves, 2 tbsp red wine vinegar, 3 tbsp fresh lime juice, 1/4 tsp red pepper flakes, and 1/4 cup olive oil in a food processor. Pulse until finely chopped and emulsified into chimichurri sauce.
Step 4: Remove pork chops from skillet and let rest for 5 minutes. Spoon 2 tbsp of the cilantro-lime chimichurri over each chop before serving.