Grilled Mexican Pork Chops with Chimichurri Sauce

• 3 or 4 pounds of pork chops
• 1 tbsp Dried oregano
• 1 tsp Chili powder
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp Black pepper
• 1/2 tsp Cayenne pepper
• 1 tsp Lawry's seasoned salt
• 1 bunch Parsley
• 3/4 cup Vegetable oil
• 1/2 cup Red wine vinegar
• 3 tbsp Lemon juice
• 2 tsp Powdered Garlic
• 1 tsp Dried oregano
• 1 tsp Season Salt
• 1/2 Black pepper
• 1/2 tsp Cayenne pepper

1. Mix the dry rub and seasoned pork chops.
2. Then refrigerator 2 to 4 hours.
3. To make the sauce .
4. Chop the parsley and mix the other ingredients, except for the oil.
5. Using a wire whisk, slowly drizzle the oil into the sauce, whisking continuously.
6. (you can make the sauce with a blender or food processor, pulse lightly until blended well).
7. Set up the grill for Direct Grilling.
8. You want a very hot fire for this recipe.
9. The grilling time will vary depending on the thickness of the pork chops.
10. Grill pork chops directly over heat.
11. Rotating around the grill as needed to avoid burning.
12. (watch out for a hot spots)
13. Flip the pork chops over as soon as the juice starts to gather on the top.
14. The cooking time on the second side is short.
15. (be careful not to over cook)
16. When finished allowed to rest for 5 minutes and serve with the chimi churi sauce.

pork chops, oregano, chili powder, cumin, coriander, garlic, onion, black pepper, cayenne pepper, salt, parsley, vegetable oil, red wine vinegar, lemon juice, garlic, oregano, salt, black pepper, cayenne pepper

Taken from cookpad.com/us/recipes/333281-grilled-mexican-pork-chops-with-chimichurri-sauce (may not work)