Bone-in Pork Loin Chimichurri

This bone-in pork loin with chimichurri and French salad celebrates the perfect blend of juicy meat, bright herby sauce, and crisp salad. The milk brine guarantees exceptionally tender pork while the fresh chimichurri and sweet-tangy salad make every bite exciting and well balanced. This is my go-to when I want a meal that feels special but is still home-cooked from scratch.

I started using milk brine after reading about traditional techniques and now I never skip it. My family always raves about how juicy the pork is and even picky eaters ask for seconds.

Ingredients

• Bone-in pork loin chops: look for evenly sized pieces with a good layer of fat for moisture and flavor
• Whole milk: helps break down the pork fibers and adds subtle richness choose high-quality milk for best results
• Onion: choose a fresh and aromatic one to infuse the brine with sweetness
• Dried marjoram: adds an earthy unique note that pairs well with pork
• Bay leaves: use for a gentle depth of flavor and fragrance
• Clarified butter: perfect for high heat cooking so the pork develops a golden crust
• Fresh lemon zest: use fragrant unwaxed lemons for a zesty finishing touch
• Fresh parsley and cilantro: choose vibrant green bunches without wilting for bright flavor in the chimichurri
• Shallot and garlic: always pick firm and aromatic bulbs to create a savory punch
• Chili pepper: choose one with the level of heat you prefer
• Red wine vinegar: gives a lively acid note look for deep red color and sharp aroma
• Olive oil: select extra virgin for a grassy robust base
• Honey: raw local honey adds a sweet touch and ties the elements together
• Baby spinach, frisse, corn salad, arugula, curly lettuce: look for crisp young leaves and avoid any yellowing for the salad
• Dijon mustard: choose a creamy style for better texture in the dressing

Step-by-Step Instructions

Make the Brine and Prepare Pork:

Combine water and whole milk in a deep dish large enough for the pork chops Add chopped onion salt dried marjoram and bay leaves Stir to dissolve the salt Submerge the pork chops so they are completely covered with liquid Refrigerate for at least three hours preferably overnight This deep brining infuses each chop with moisture and subtle herbal aroma

Prepare the Chimichurri:

Chop parsley and cilantro separately for even distribution Mix them in a bowl with finely minced garlic shallot and chili pepper Stir in red wine vinegar olive oil and honey Blend until the mixture forms a chunky sauce not a puree Taste for seasoning and adjust salt and pepper The finished sauce should be vivid green and robustly herby with a hint of sweetness and gentle heat

Mix the French Salad:

For the dressing combine Dijon mustard red wine vinegar honey finely chopped chili pepper and crushed garlic in a bowl Gradually whisk in olive oil and a splash of water until you have a light vinaigrette Add the washed and dried salad greens but do not toss until just before serving to keep greens crisp

Cook and Sear the Pork:

Dry the brined pork chops thoroughly on all sides with paper towels This step is essential for a caramelized sear Heat a grill pan over high heat Add clarified butter once hot enough for a sizzle Sear chops three to four minutes per side until you get dark grill marks and a golden crust Use a thermometer to cook to one hundred forty five degrees for medium doneness Remove from heat and rest five minutes This keeps the pork juicy when sliced

Slice and Serve:

After resting cut pork against the grain into thick pieces Spoon chimichurri on serving plates and arrange slices on top Sprinkle with lemon zest for extra brightness Toss salad with dressing at the last moment and serve on the side to keep it crisp

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The first time I made this for a holiday dinner my dad asked for the recipe and now he requests this meal every time he visits The tang of the chimichurri with the juicy pork makes it unforgettable

Storage Tips

Leftover pork slices will stay juicy if wrapped tightly and refrigerated for three days For best results reheat briefly in a covered pan with a splash of water The chimichurri and salad are best eaten fresh though chimichurri can be refrigerated for three or four days

Ingredient Substitutions

If you cannot use whole milk try buttermilk or yogurt thinned with water for the brine Swap pork chops for chicken thighs using the same brine and method For a less spicy take leave out the chili or use sweet red pepper in the sauce and salad

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Serving Suggestions

This dish shines with roasted potatoes crusty bread or polenta to soak up the sauce For a lighter meal just serve with the salad and extra chimichurri It is ideal for Sunday suppers or casual dinner parties

Recipe Roots

Milk brining is an old European trick especially in rural cooking where milk was used to tenderize tough cuts Chimichurri comes from Argentina and makes rich meats sing The fresh French-inspired salad ties it all together with modern flair

Frequently Asked Questions About Recipes

→ What does milk brining do for pork loin?

Milk brining tenderizes the pork and adds subtle flavor, creating juicy chops with a delicate texture that stay moist during cooking.

→ Can I make chimichurri in advance?

Yes, chimichurri can be prepared ahead. Allowing it to rest helps develop deeper flavors; just stir before serving.

→ What greens work best in the French salad?

Tender greens like spinach, mâche, arugula, curly leaf, and frisée offer a crisp, fresh base and complementary flavors.

→ How do I achieve a proper sear on pork chops?

Pat chops dry, use a hot grill pan and clarified butter, and avoid overcrowding to ensure golden crusts and even cooking.

→ Can I substitute the pork with another protein?

Yes, chicken thighs or thick fish steaks adapt well to the same brining method and pair beautifully with chimichurri and salad.