Grilled Pork Ribeye Chop with Chimichurri

Grilled pork ribeye chop with visible grill marks, garnished with a sprig of rosemary and served alongside chimichurri sauce.

Joe’s Boneless Pork Ribeye Chop is tender and packed with natural flavor, making it a great candidate for grilling. This easy recipe pairs the chop with a bright and herby chimichurri sauce to balance out the richness of the pork. It’s a quick, flavorful dinner that feels special without requiring much effort.

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Serving Size: 2
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Ingredients

  • 2 Joe’s Boneless Pork Ribeye Chops
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • For the chimichurri:
    • 1 cup parsley, chopped
    • 2 cloves garlic, minced
    • 2 tbsp red wine vinegar
    • 1/4 cup olive oil
    • 1/4 tsp red pepper flakes
    • Salt to taste

Instructions

  1. Rub the pork chops with olive oil, salt, and pepper.
  2. Grill over medium-high heat for 5–6 minutes per side, until internal temp reaches 145°F.
  3. While chops are grilling, mix all chimichurri ingredients in a bowl.
  4. Let pork rest 5 minutes after grilling, then top with chimichurri and serve.

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