Chipotle Lime Marinated Grilled Pork Chops are simple, juicy, perfect pork chops with a bit of fresh flavored zing. A simple marinade of chipotle peppers, lime juice, fresh cilantro and spices give you extraordinarily flavorful and juicy pork chops every time. Gluten Free, Grain Free, Dairy Free, Healthy, Paleo and Whole 30 Friendly.
Summer is almost over, sniff-sniff, but I am holding on with a tight-fisted grip.
We have had an amazingly mild summer for Cincinnati, and I have tried to enjoy it to its fullest, spending time outside, biking, gardening and grilling.
Our grill has been well used this summer and we have enjoyed every delicious morsel, well except those burgers I burned to a crisp that once. No comments Stafford men, a girl is allowed a mistake once in a while, GEESH!
This chop recipe has been enjoyed several times and when I say enjoyed I mean enjoyed. My hubby gets down right excited when he seems me grilling them up. He claims it’s the cilantro that gives this recipe the delicious flavor, and he may be partly right, but I think it is the lime juice that helps to tenderize the pork chops so that you are left with a juicy flavorful chop instead of a tasteless dried one, which tends to happen when pork chops are grilled.
I highly recommend buying the thick bone in chops from your butcher for this recipe. The bone adds flavor to your meat and the thickness helps you from over cooking your chops.
Cook until your chop has an internal temperature of 145° then let them rest for 5 minutes before serving.
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- [br][b]Chipotle Lime Marinade:[/b]
- 2 chipotle chili in adobo sauce
- 2 teaspoons dried italian spice mix
- 2 cloves of garlic, peeled and crushed
- 1/4 cup extra virgin olive oil
- 2/3 cup lime juice, 3 medium limes
- 3 tablespoon fresh cilantro, chopped
- 1/2 teaspoon sea salt
- [br][b]Pork Chops:[/b]
- 4 bone in pork chops, thick cut
- Pinch sea salt
- Pinch of ground black pepper
- In a blender add all ingredients and blend.
- Sprinkle chops on both sides with salt and pepper
- Set in baking dish or large ziplock bag, add marinade and coat both sides of chops with marinade.
- Set in refirgerator for up to 4 hour to 24 hours.
- Set chops out on counter for 30 minutes before you place them on grill
- Heat grill to medium high heat.
- Add chops to grill and close grill cook 4-5 minutes, flip and cook an additional 4-5 minutes.
- Lower heat directly under chops and depending on thickness cook until the chops are somewhat firm to the touch or until an instant-read thermometer inserted horizontally into the center of a chop, away from the bone, registers 145°F, about 15 minutes more for medium.
- Remove from heat let rest for 5 minutes, sprinkle freshly chopped cilantro on top and serve.
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I’m majorly depressed that summer is almost over! But I will totally cling onto the last few moments of it with these chops! I don’t eat NEARLY enough pork, and this spicy goodness is making me re-think that! Pinned!
There is nothing better than a summer grilled pork chop. I will miss summer, but I am looking forward to fall apples and pumpkin everything!
That marinade sounds absolutely perfect for the pork- Not too many ingredients and the spicy flavours I love- Yum!
Arman, Easy and delicious, the way dinner should be!
My husband has been suggesting pork chops for dinner for a while now but… I’m afraid of cooking them! I leave all the meat grilling up to him so perhaps I’ll e-mail him this recipe 🙂
Thanks for sending the recipe his way. I am sure he is happy to do the grilling with you making all those amazing desserts!
I love anything that starts with “chipotle lime” and I just so happen to have everything to make this! Going on our menu!!
You will love this recipe Aimee, enjoy!
Dear Amy, your pork chops looks beautiful. I love the flavors of this dish…my family would thoroughly enjoy this. Beautiful platter and plate too! xo, Catherine
Thank you Catherine!
I’d love to try this, but I can’t find any chipotle chili in adobo sauce that is Whole 30 compliant. Is there a particular brand I should be looking for?
Hey Grace, I found a sugar free variety at my local Latin American Grocery Store. If you can not find one, make your own.
Combine in a heavy, covered saucepan and simmer until the liquid is reduced to one cup, about 1 hour:
12 smoked jalapeno peppers or dried chipotle peppers
6 tablespoons organic tomato ketchup {whole30 approved}
1 onion, finely diced
6 cloves garlic, minced
1/3 cup apple cider vinegar
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon oregano
1/2 teaspoon salt
I store in the refrigerator for up to 3 months- though it usually doesn’t last that long 🙂
Thank you so much! I’ll have to give it a try.