Pan-Seared Pork Chops with Pumpkin Seed Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork chops pan-seared to perfection and topped with a zesty chimichurri made from fresh herbs and crunchy toasted pumpkin seeds. This latin american-inspired pork ready in about 25 minutes pairs (6 oz each) 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 450 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 Latin American cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 4 bone-in pork chops dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and cook for 4-5 minutes per side until golden brown and internal temperature reaches 145°F. Remove chops and keep warm.
  3. Step 3: While chops cook, toast 1/4 cup raw pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned; set aside.
  4. Step 4: In a food processor, combine 1 cup packed flat-leaf parsley, 1/2 cup packed fresh cilantro, 2 garlic cloves, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, and toasted pumpkin seeds. Pulse until coarsely chopped.
  5. Step 5: With the processor running, slowly drizzle in 1/3 cup extra virgin olive oil until the chimichurri forms a loose sauce.
  6. Step 6: Spoon the pumpkin seed chimichurri generously over the warm pork chops and serve immediately.

Frequently asked questions

How long does Pan-Seared Pork Chops with Pumpkin Seed Chimichurri take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pork Chops with Pumpkin Seed Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Pork Chops with Pumpkin Seed Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Chops with Pumpkin Seed Chimichurri for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Chops with Pumpkin Seed Chimichurri?

Latin American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes