Chimichurri is a staple condiment in Argentine cuisine, typically made with a blend of fresh parsley, garlic, oregano, chiles, vinegar, and olive oil. It’s bright green and has a chunky, herbaceous texture that adds a burst of flavor to any dish. This take on chimichurri involves mashing fresh raspberries—instead of garlic and herbs—to create a coarse texture and tart flavor that’s perfectly balanced with the heat from Calabrian chiles. Shallots, which get lightly pickled in lime juice and olive oil, add a sweet and pungent bite to the mix. This red raspberry chimichurri is an ode to summer, and it pairs wonderfully with grilled meats like pork chops, chicken thighs, or steak.
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What you’ll need
Instant-Read Thermometer
$35 At Thermoworks
Small Bowl
$18 At Amazon
East Fork Serving Platter
$160 At East Fork
Citrus Juicer
$15 At Amazon
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Prepare a grill for medium-high heat; oil grate with vegetable oil. Season two 1½"-thick bone-in pork rib chops (about 1½ lb.) all over with kosher salt, then drizzle extra-virgin olive oil on both sides and rub into meat to evenly coat. Let sit while you make the raspberry chimichurri.
Step 2
Mash 2 cups fresh raspberries (about 1 pint) in a small bowl with a fork until there are no large pieces left. Add ½ medium shallot, finely chopped, 2 Tbsp. crushed Calabrian chiles, 1 Tbsp. fresh lime juice, 1½ tsp. sugar, ¼ cup extra-virgin olive oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and mix well; set raspberry chimichurri aside.
Step 3
Grill pork chops, turning occasionally, until deeply browned and an instant-read thermometer inserted near the bone registers 140° (internal temperature should climb to 145° as the chops rest), 9–12 minutes. Transfer to a cutting board and let rest 5 minutes.
Step 4
To serve, carve meat away from pork chop bones and slice against the grain; arrange on a platter. Spoon reserved raspberry chimichurri over.
