Main Dishes

Beer Marinated Pork with Chimichurri Sauce

(Sorry in advance for the briefness of this post.  It’s kind of a last minute thing.)

But anyway, Recipe ReDux time!


This month’s theme was alcohol which, given my sub-21 age, is a little out of my comfort zone.  I passed the task onto my mother though, and she created one of the best meals I’ve had in a while.  I know you’ll enjoy it too.

Here’s the breakdown:

Pork marinated in beer, then grilled, then covered in a homemade chimichurri sauce.  Super easy, super simple, super delicious.  The pork is moist and flavorful (though I’ll admit that the beer does more for the texture than the taste), and the chimichurri is the perfect compliment.  Thanks to Love and Lemons for the great recipe on that one. I served the pork with a corn and barley salad, and it was just perfect.  For maximum enjoyment, eat outside with friends.

I’m gonna keep things nice and simple, and leave you with just that.  Hopefully your mouth is already watering.


Beer Marinated Pork with Chimichurri Sauce


1/4 cup kosher salt

1/4 cup brown sugar

1 tsp cumin seeds

1 tsp black peppercorns

1 tsp sweet paprika

1 tsp dried oregano

1 1/2 cup water

12 oz. can of beer of choice

4 boneless center cut pork chops

Ingredients from this recipe:


  1. In a non-reactive saucepan, combine salt, sugar, spices and water. Heat over low heat until sugar and salt are dissolved.
  2. Stir in the can of beer and cool to room temperature.
  3. In a shallow baking dish or resealable plastic bag, add the marinade to the pork chops.
  4. Marinade in the refrigerator for 4-6 hours, turning the chops once or twice.
  5. Heat a grill to medium heat. Remove the pork chops from the marinade and pat them dry. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 4 minutes.
  6. Follow directions from this recipe- to make chimichurri sauce.
  7. Slice pork and spread a generous amount of chimichurri on top. Serve with a salad or some grain if desired. I served with a barley salad.


Chimichurri can be made ahead of time and stored in the fridge.


You Might Also Like

No Comments

Leave a Reply