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Chili Lime Grilled Pork Chops

Rose McAvoy
Pair fresh lime with chili flavor to give your meat a kick while tempering the heat. Marinating leaves pork moist, juicy and extremely tender. This is sure to be a winner for lovers of big flavor. For a knock-out side dish, use the same method to grill bell peppers, onions, and summer squash. Marinade should yield enough for up to 2 pounds of pork chops
5 from 1 vote
Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course Entree
Cuisine American
Servings 4 servings
Calories 236 kcal

Ingredients
  

  • 1 lb bone-in pork chops

Marinade:

  • cup oil grape seed or vegetable
  • ¼ cup lime juice
  • 1 teaspoon garlic pureè or crushed garlic
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • ½ teaspoon Kosher salt
  • ¼ teaspoon allspice

Instructions
 

  • Place the pork chops in a gallon size zip top bag. In a medium bowl, whisk together the marinade ingredients from the oil-allspice. Add the marinade to the pork chops, then press out as much air as possible as you seal the bag. Place the bag on a plate and refrigerate, on the lowest shelf, for a minimum of 1 hour (four hours is best), turn the bag once or twice if possible. Remove from the refrigerator 30 minutes before placing on the grill.
  • Preheat your grill to medium high or about 450 degrees. Carefully oil the grate with grape seed or any oil suitable for high heat. (more info on grill care)
  • Grill the pork chops for about 4-6 minutes on each side, time will depend on grill temperature and the thickness of your chops. When finished they should be slightly springy when poked and reach an internal temperature of 150F. Remove from the grill and allow to rest 10 minutes before serving.

Nutrition

Serving: 4gCalories: 236kcalCarbohydrates: 3gProtein: 24gFat: 14gCholesterol: 6mgSodium: 361mgSugar: 1.4g
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