For the chimichurri sauce:
1 cup parsley leaves filled
3 tablespoons extra virgin olive oil
1 / 2 cup cilantro leaves
2 tablespoons chopped white onion
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 / 2 teaspoon crushed red pepper
1 / 2 teaspoon fine sea salt
To Pork Chops:
4 thick cut (1 1/2-inch-thick) bone pork chops (14 to 16 ounces each)
1 teaspoon extra virgin olive oil
1 / 2 teaspoon black pepper
1 / 2 teaspoon coarse sea salt
For the chimichurri sauce, mix all ingredients in a food processor with a tablespoon of water. Until smooth and set aside.
Prepare a gas or barbecue to medium-heat cooking, leaving a cold area of the grid (this will be a place to transfer the chops if they explode). Brush the chops with all the oil and sprinkle with salt and pepper. Grill, turning once or twice, until cooked through, about 15 minutes. See the chops carefully and move them to the cool part of the grid, if pushed up or browning too quickly. Let stand 5 minutes, serve with chimichurri sauce on the side.