Tender, juicy pork chops get a zesty upgrade thanks to a vibrant cilantro chimichurri sauce brimming with fresh herbs and bold, citrusy flavor. This easy, summer-ready dinner comes together in one large skillet in under 30 minutes, making it perfect for weeknights or backyard dinner parties.
I feel like pork chops get overlooked but they are such a treat and a great way to change things up for dinner. Especially when you can pair them with summer favorites like charred corn and juicy tomatoes with an herbaceous sauce generally spooned over the top.
I like pan-searing these on the stovetop but they also work great on the grill for those smoky vibes. Either way you want to sear the pork chops over high heat which gives them a golden brown color that locks in moisture and keeps them juicy. I also recommend not overcooking your chops – a perfect medium-rare to medium with a blush of pink is pork chop perfection in my book. Nobody wants tough, dry pork chops for dinner.
If you’re into pork chop recipes that go way beyond basic, try these reader-favorites: French Onion Pork Chops, Creamy Apricot Pork Chops, Jägerschnitzel, and Perfect Grilled Pork Chops with Sweet BBQ Pork Rub.
Why We Love This Recipe
- Juicy pork chops cook in one skillet, making cleanup easy and dinner fast.
- The cilantro chimichurri sauce adds bright, herbaceous flavor from lime, capers, and garlic.
- Sweet corn and cherry tomatoes bring color and fresh summer vibes to the dinner table.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Heirloom Cherry Tomatoes – These colorful little tomatoes add juicy bursts of flavor and make the dish pop visually.
- Cilantro – This fresh herb brings punchy flavor and vibrant color to the cilantro chimichurri sauce. It’s essential for that bright, herby finish.
- Olive Oil – Used for blending the sauce and getting a good sear on the pork chops.
- Capers & Caper Brine – These salty, briny ingredients add depth and balance to the sauce without overpowering the other flavors.
- Water – Just a splash helps thin the sauce to the right consistency for drizzling.
- Green Onions – Adds mild onion flavor in both the sauce and while cooking with the pork. Cut into small pieces so they cook evenly.
- Pork Chops – Use boneless center-cut loin pork chops because they cook fast, stay juicy, and sear beautifully without drying out. You can use thin chops or even bone-in, just adjust the cooking time accordingly.
- Kosher Salt & Black Pepper – Classic seasonings that highlight the natural flavor of the pork and veggies without overwhelming them.
- Yellow Corn – Kernels sliced off the cob bring juicy sweetness and a bit of crunch to balance the dish.
How to Make Summer Pork Chops with Cilantro Sauce
- Make cilantro sauce. In a food processor (affiliate link), combine the cilantro, capers, caper brine, water, 3 tablespoons of the green onions, and 3 tablespoons of olive oil.
- Blend until smooth. Process until the sauce is a bright green and fairly smooth. Scrape down the sides as needed, then set aside.
- Prep vegetables. Slice the kernels off the corn and halve the cherry tomatoes. Keep them nearby so they’re ready to go when it’s time to add to the skillet.
- Sear pork and green onions. Heat the remaining olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, then add them to the pan with the remaining green onions. Cover and sear for about 4 minutes.
- Flip and add veggies. Turn the pork chops to the second side, then add the corn and tomatoes to the pan. Cook uncovered for another 2 minutes, until the pork reaches an internal temperature of 145°F and the tomatoes are just warmed through.
- Finish and serve. Arrange pork chops and veggies on a platter and spoon the cilantro sauce over the top. Serve warm, with extra sauce on the side if you like.
Recipe FAQ’s
Yes, but you’ll need to increase the cooking time slightly and be sure to use a meat thermometer to check for doneness at 145°F.
You can use a blender instead, or finely chop everything by hand for a chunkier, more rustic cilantro chimichurri sauce.
Yes, just thaw and drain it well before adding it to the skillet. It won’t have the same sweet crunch, but it still works.
Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 3 days.
The cooked pork chops freeze well for up to 2 months. The cilantro sauce is best fresh, but you can freeze it too – just give it a good stir once thawed.
You can prep the cilantro sauce and cut the veggies a day in advance. Store everything in separate containers in the fridge until you’re ready to cook.
Tips for Success
- If your pork chops are especially lean, consider brushing them with a bit of the remaining marinade or spooning a little extra sauce over the top of pork right before serving for extra flavor and moisture.
- Pat pork chops dry with a paper towel before seasoning to help them sear evenly and develop a golden crust.
- Cut green onions into 2-inch pieces so they cook at the same rate as the pork without burning.
- Use tongs to flip the pork chops gently—this keeps the sear intact and prevents tearing.
- Stir the cilantro chimichurri sauce just before serving to re-emulsify any separation from sitting.
- If your skillet feels crowded after adding veggies, give things a quick toss to help the corn and tomatoes cook evenly in the pan juices.
Easy Summer Dinner Ideas for Warm Nights
- BBQ Chicken Cobb Salad
- Grilled Cajun Chicken Salad with Creamy Cajun Dressing
- Bacon Wrapped Hot Dogs
- Hawaiian Teriyaki Chicken Skewers
- Best Beef Kabob Marinade
- Italian Pasta Salad
- Seafood Pasta Salad
Summer Pork Chops with Tomatoes & Green Herb Sauce
Ingredients
- 1 bunch cilantro (about 1 cup chopped)
- 1/4 cup olive oil divided
- 2 Tablespoons capers
- 1 Tablespoon caper brine
- 3 Tablespoons water
- 2 bunches green onions chopped into 2-inch pieces, divided
- 4 (4-ounce) boneless center-cut loin pork chops
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ears yellow corn husked with kernels sliced off
- 16 red and yellow heirloom cherry tomatoes halved
Instructions
- Combine the cilantro, 3 Tablespoons of the olive oil, capers, caper brine, water, and about 3 tablespoons of the chopped green onions in a food processor (affiliate link). Process until a smooth green sauce forms. Set aside.1 bunch cilantro, ¼ cup olive oil, 2 Tablespoons capers, 1 Tablespoon caper brine, 3 Tablespoons water, 2 bunches green onions
- Season the pork chops with the salt and pepper.4 (4-ounce) boneless center-cut loin pork chops, 1 teaspoon coarse kosher salt, ½ teaspoon freshly ground black pepper
- In a large skillet over medium-high heat, add the remaining 1 Tablespoon of olive oil. Add the seasoned pork chops and green onions. Cover with a lid and cook for 4 minutes to sear on one side.
- Use tongs to carefully flip the pork chops, then add the corn kernels and tomatoes. Season with additional salt, to taste. Cook for 2 minutes until the pork chops reach an internal temperature of 145 degrees F when tested with an instant read digital thermometer and the tomatoes have warmed slightly.2 ears yellow corn, 16 red and yellow heirloom cherry tomatoes
- Arrange the pork chops and tomatoes on a serve platter and drizzle with the green sauce.
Notes
Storage & Make Ahead
- Store: Let leftovers cool, then transfer to an airtight container and refrigerate for up to 3 days.
- Freeze: Freeze cooked pork chops in a sealed container for up to 2 months. The sauce can be frozen separately but may need stirring.
- Reheat: Warm pork gently in a skillet over medium heat or microwave in short bursts, adding a spoonful of sauce to keep it moist.
- Make Ahead: You can prep the cilantro sauce and cut veggies a day in advance. Store each in a medium bowl or small bowl covered in the fridge.
