1 c. extra-virgin olive oil
2/3 c. sherry wine vinegar
2 T. lemon juice
4 T. chopped fresh basil leaves
3 T. minced garlic
2 T. minced onion
1 T. chopped oregano
1 c. chopped flat-leaf parsley
1 jalapeno pepper
1/4 tsp. crushed red pepper
2 tsp. kosher salt
2 tsp. cracked black pepper
4 double-cut pork chops
In the bowl of a food processor, combine the oil, vinegar, lemon juice, basil, garlic, onion, jalapeno, red pepper, and herbs. Pulse until well blended, but not pureed.
Remove 1/2 c. chimichurri sauce and transfer to a non-reactive bowl, cover with plastic wrap. Reserve at room temperature for hours.
Place the rest of the sauce in a zip-top bag with the chops. Seal and refrigerate for 1 1/2 hours.
Remove from the bag and wipe the excess marinade off the chops. Let meat come to room temperature.
On a medium hot grill, cook the pork chops for 8 minutes. Turn the chops over and cook for 8 minutes more. Core temperature of 145 degrees. Remove and cover with foil. Let stand for 10 minutes.
Serve with the reserved sauce.