Pork Chops with Ramp Chimichurri


2 1-lb. pork chops

2 teaspoons garlic, chopped

1 ¼ teaspoon salt

½ teaspoon ground cumin

1 teaspoon dried oregano

4 tablespoons olive oil

¼ cup onion, finely chopped

2 tablespoons orange juice

2 teaspoons lime juice (optional)



Place the pork chops on a piece of heavy-duty foil. Coat with garlic, salt, cumin, oregano, and onion. Sprinkle with olive oil and orange juice. Wrap the chops in foil.

Heat one side of grill to medium. Place pork chops - still wrapped in foil - on unheated side. Cook over indirect heat in covered grill, turning occasionally for 1 hour or until pork is fork tender and/or has reached an internal temperature of 160 degrees. To serve, slice chops and top with chimichurri.