One of the best things about this dish is that they taste even better the next day! This recipe pairs well with your favorite veggie, or it can be used as a filling for a different twist on a pulled pork sandwich.
Don't you just love recipes that require minimal prep time, are made from scratch and are delicious? This is one of those recipes. The only bad part about this dish is that I wish I'd prepared a double batch. If you're not a fan of cilantro, try using different fresh herbs, such as parsley, oregano or basil. You're going to want to prepare a few extra marinated pork chops, because the next day, after they’ve had a chance to chill, they're even more flavorful!
In the blender, combine all of the ingredients for the cilantro-serrano sauce. Blend on high until smooth and taste for salt. Season the pork lightly with salt and pepper on both sides. Place in a dish or in a heavy plastic storage bag. Pour half of the cilantro-serrano sauce over the pork chops and coat evenly. Seal or cover and marinate in refrigerator for 2 to 4 hours.
When ready, remove chops from refrigerator 30 to 40 minutes before cooking. Preheat stove top grill pan to medium/high heat for 5 minutes. When hot, drizzle the pan with oil and place the pork chops on the pan. Cook for 4 minutes per side. If thicker than 1/2 an inch, you may have to cook for another 2 minutes per side. The ideal internal temperature for a moist pork chop is 145ºF. Remove from heat onto plate. Cover loosely and let sit for 5 minutes. Serve with extra sauce.
In my experience, I have found that bone-in pork chops are more flavorful.
This marinade is also delicious for chicken breast, wings, shrimp and fish. It can also be used as is for a sauce or dip for fresh vegetables.