Recipes

Grilled Pork Loin Tomahawk Chop with Homemade Chimichurri Sauce

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Servings

Ingredients

1-1/2 cups fresh Italian parsley, firmly packed
1 cup fresh cilantro, firmly packed
1/4-cup fresh oregano leaves or 1 tbsp dried oregano
2-4 cloves of garlic
½ of a medium sweet onion
1 ¼ cups olive oil
¼ cup red wine vinegar
Kosher salt and fresh ground pepper to taste
½ teaspoon red pepper flakes
2-4 Coleman Pork Loin Tomahawk Chops

Chef Marcel

Chef Marcel's culinary prowess extends beyond taste; he believes in the art of presentation, creating visually stunning dishes that tantalize the eyes before delighting the palate. Specializing in American comfort food and international cuisine, he also harbors a sweet spot for crafting exquisite desserts.

Instructions

In a large food processor add all the ingredients together and then pulse until well combined.

Season with salt and pepper to taste.

Season Pork with salt and pepper. Grill on both sides for a couple of minutes. Finish it inside a 400-degree oven until it reaches an internal temperature of 145 degrees.

Put Pork on a plate and ladle some Chimichurri sauce over the top and enjoy.

Products in This Recipe

Grilled Pork Loin Tomahawk Chop with Homemade Chimichurri Sauce

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