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1
In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, basil, garlic, shallots, cilantro, oregano, parsley, jalapeno and crushed red pepper.
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2
Pulse until well blended but do not puree.
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3
Add 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper.
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4
Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 2 hours.
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5
If cooking pork another day, refrigerate sauce and return to room temperature before serving.
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6
Season the pork chops on both sides with the remaining 2 teaspoons of the kosher salt and the remaining teaspoon of the black pepper and place in a large, resealable plastic food storage bag.
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7
Add the remaining chimichurri sauce from the processor.
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8
Seal bag and refrigerate the pork chops for at least 2 and up to 4 hours.
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9
Preheat a grill to medium.
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10
Once the pork chops have finished marinating, remove them from the refrigerator and let them come to room temperature for 45 minutes.
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11
Brush the excess chimichurri sauce off the chops and set the chops over the hot grill.
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12
Cook for 7 to 8 minutes on the first side.
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13
Turn the chops over and continue to cook until they are done, another 7 to 8 minutes.
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14
Once cooked through, serve the chops with the crusty bread and pour 1/4 cup of the reserved chimichurri sauce over each chop before serving.
