Chipotle-Lime Marinated Grilled Pork Chops
Click here to return to the Entrées-Pork page
* To rehydrate, cover chili with hot water for 10 minutes, let stand at room temperature. Drain and use as directed. Seed chile, if desired, to reduce piquancy a bit.
** Always wear rubber gloves when handling hot chiles.
Recipe used with permission by the National Pork Board. For more information about pork, visit www.PorkBeInspired.com
Persons
4
Serving Size
1 serving
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Notes
* To rehydrate, cover chili with hot water for 10 minutes, let stand at room temperature. Drain and use as directed. Seed chile, if desired, to reduce piquancy a bit.
** Always wear rubber gloves when handling hot chiles.
Recipe used with permission by the National Pork Board. For more information about pork, visit www.PorkBeInspired.com
Ingredients
- 4 boneless pork chops, OR bone-in, about 1-1/4 inch thick
- 1 chipotle chile in adobo sauce, chopped OR 1 dried chipotle chile, rehydrated* and minced **
- 2 teaspoons oregano
- 2 cloves garlic, crushed
- 1/4 cup vegetable oil
- 2/3 cup lime juice
- 1 tablespoon cilantro, chopped
- 1/2 teaspoon salt
Instructions
- Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4-24 hours.
- Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-16 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.