Grilled Pork Loin Tomahawk Chop with Homemade Chimichurri Sauce

IMG 2149 |

Dairy-Free Gluten-Free Keto Paleo Whole30

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

INSTRUCTIONS

  1. In a large food processor add all the ingredients together and then pulse until well combined.
  2. Season with salt and pepper to taste.
  3. 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.
  4. Put Pork on a plate and ladle some Chimichurri sauce over the top and enjoy.

Find this recipe at:

https://colemannatural.com/kitchen/grilled-pork-loin-tomahawk-chop-with-homemade-chimichurri-sauce/