Combine the garlic cloves, parsley, cilantro, jalapeño, dried oregano, and red pepper flakes in a food processor and pulse until roughly chopped. Add the extra virgin olive oil, red wine vinegar, lemon juice, lemon zest, and 1 1/4 teaspoons salt, then blend for 1-2 minutes until you have a vibrant, herbaceous sauce with a slightly chunky texture. I like to leave my chimichurri a bit textured rather than completely smooth—it gives better flavor distribution and a more authentic bite. Taste and adjust seasoning as needed. Set aside.

While the chimichurri rests, whisk together the barbecue sauce, sweet chili sauce, and molasses in a small bowl until well combined—this creates a glossy, balanced glaze that will caramelize beautifully on the grill. Pat the pork chops dry with paper towels, then season both sides generously with salt and pepper. Letting the pork come to room temperature for 10 minutes before grilling ensures more even cooking throughout the meat.

Preheat your grill to medium heat (around 375-400°F). Once hot, lightly oil the grates to prevent sticking. Place the seasoned pork chops directly on the grill and brush generously with the glaze from Step 2. Cover the grill and cook for 5-6 minutes without moving the chops—this allows them to develop a nice caramelized crust. Flip the chops, brush with another layer of glaze, and cover again. Continue cooking for another 5-6 minutes until the internal temperature reaches 145°F when measured at the thickest part.

Transfer the pork chops to a warm plate and let them rest uncovered for 3-5 minutes. This allows the internal temperature to carryover cook to around 160°F (the safe internal temperature for pork) while the juices redistribute throughout the meat, keeping it tender and juicy. Serve the grilled chops with the chimichurri sauce drizzled over the top or on the side, alongside your favorite grilled vegetables.