Tuesday, July 02, 2013

Recipe For Grilled Lime and Chipotle Pork Chops

Grilled Lime and Chipotle Pork Chops
Lime, chipotle, and cilantro adds great flavor to grilled pork chops.  Along with the pork chops is the rice mixture from Slow Cooker Vegan Brown Rice Mexican Bowl.

(Updated with better photos and step-by-step instructions, July 2013.)  Summer grilling is in full swing at my new house, and I recently made these Grilled Lime and Chipotle Pork Chops for a delicious dinner, and also so I could re-do the photos.  (One of the best things about food blogging is the way you get to eat your work!)  The marinade used here was adapted from a recipe I found years ago on the Best Foods site, and since the recipe Idea came from Best Foods, this marinade does contain mayo.  If the idea of marinating meat in mayo seems odd, keep in mind you're actually eating very little of the marinade and it really keeps the pork chops juicy when they're grilled.  A recipe like this is one of the few places I'd use dried cilantro, but if you need to substitute fresh cilantro, be sure it's very finely chopped.  I decreased the amount of mayo and increased the lime juice and added cumin, which I think really works well with the combination of cilantro, lime, and Chipotle.  Hope you enjoy!

Trim the fat from the pork chops.  (I used those thick pork chops you get at Costco, but this would be delicious with bone-in pork chops as well.  I made half the marinade and had a package with only 3 chops in the freezer, so I used those.)

Use a heavy meat mallet to pound the chops until they're an even 1/2 inch thick.

This shows the difference between a pounded pork chops on the right and the unpounded one on the left.  Pounding the meat is a good job for teenage boys if you have any around!

Mix the mayo, lime juice, dried cilantro, minced garlic, onion powder, ground Chipotle pepper, and ground cumin to make the marinade.

Let pork chops marinate all day in the fridge.

While the grill heats to medium-high, let the pork chops come to room temperature.

Lay pork chops at an angle across the grill grates to get those criss-cross marks.

Lift the corner of one pork chops to check the grill marks, and when they're dark enough rotate to go the opposite direction and cook a few minutes more.

When you have nice grill marks, finish the pork chops with a few minutes on the other side.  I always use a digital instant-read meat thermometer to be sure the pork isn't overcooked, since pork chops like this can quickly become dry on the grill.  (New USDA guidelines for pork say cook to 145F with a 3 minute rest time before eating.)

Grilled Pork Chops
And here's the photo of this recipe from 2008, which was not as bad as some of my earlier photos, but definitely had room for improvement!


Grilled Lime and Chipotle Pork Chops
(Makes 8 servings, but can easily be cut in half. Recipe originally adapted from a recipe by Best Foods; I can no longer find that recipe online.)

Ingredients:
8 pork chops 1/2 inch thick
(I used the giant boneless pork chops from Costco and pounded them to be 1/2 inch thick. You can also use bone-in pork chops.)

Marinade Ingredients:
1/2 cup mayo (do not use light or fat free; you're only eating the small amount of mayo that clings to the meat after it's marinated.)
1/4 cup lime juice (I use my fresh-frozen lime juice)
1 T dried cilantro (or use 2 T finely minced fresh cilantro)
1 T finely minced garlic (can use garlic puree from a jar)
1/2 tsp. onion powder
1/2 tsp. ground Chipotle pepper (or more if you like a lot of heat)
1 tsp. ground cumin

Instructions:
Trim most of the fat from pork chops; then put them one at a time into a small freezer bag and pound with a meat mallet (or something heavy) until each pork chop is about 1/2 inch thick. Arrange pork chops in single layer in a large Ziploc bag.

Mix mayo, lime juice, dried cilantro, minced garlic, onion powder, ground Chipotle pepper, and ground cumin to make the marinade and pour over the pork chops. Marinate all day (or at least 6 hours) in the refrigerator.  If you're home you can turn them a few times, but it's not essential.

To cook, take pork chops out of the fridge and let them come to room temperature while you spray the clean grill with oil or non-stick spray, then preheat gas or charcoal grill to medium high. (You can only hold your hand there a few seconds at that heat.)

Lay pork chops at an angle to the grill grates and cook until you see nice grill marks on the first side, about 3-4 minutes.  (I usually lift up one and see how the marks look before I rotate them.  When you see good marks, rotate the pork so it's going the opposite angle on the grill grates and cook 3-4 minutes more.  When you have good marks going both ways, turn chops over and cook 2-3 minutes more, or slightly longer if your chops are especially thick. (I always use a digital instant-read meat thermometerto be sure the pork isn't overcooked, since pork chops like this can quickly become dry on the grill.  New USDA guidelines for pork say cook to 145F with a 3 minute rest time.)

When the meat has reached 145F (or is nicely browned and firm to the touch when you press down on it) remove from grill and let rest 3 minutes; then serve hot.

Click Here for Printer Friendly Recipe

South Beach Suggestions:
Well-trimmed pork chops like this are a perfect main dish for the South Beach Diet, or any low-glycemic eating plan.  For Phase One you could eat this with Spicy Mexican Slaw with Lime and Cilantro and Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Ideas for Pork on the Grill:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Grilled Pork Chops with Garlic-Lime Sauce ~ Dine and Dish
Grilled Pork Chops with Soy Sauce, Cumin, Lime, and Oregano ~ Kalyn's Kitchen
Teriyaki Grilled Pork Chops ~ Budget Gourmet Mom
Kalyn's Souvlaki ~ Kalyn's Kitchen
Vietnamese Restaurant Style Lemongrass Grilled Pork ~ Viet World Kitchen
(Want even more recipes?  I find these recipes from other blogs using Food Blog Search.

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

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24 comments:

  1. Oh my gosh, this was so good.

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  2. Obviously this recipe is yet to be discovered, because that's the only comment from June 2005 to May 2008. Photos really are important! I need to cook this again soon so I can improve this photo, but the pork chops were delicious.

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  3. Wow! Great looking recipe. I love a mayo marinade for the same reason you said-it sure keeps the meat juicy! Beautiful photos.

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  4. The photo look very good to me. I think I'm hungry for a pork chop - lime and chipotle sound just about right!

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  5. Sounds yummy. My favorite Best Foods/Hellmann's recipe is the "Classic Potato Salad." Just substitute cauliflower and Splenda for the potatoes and sugar and it is totally "beachy."

    THE ORIGINAL POTATO SALAD

    Servings: 8
    Preparation Time: 10 minutes
    Cook Time: 15 minutes

    Ingredients:

    2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
    1 C. Hellmann's® or Best Foods® Real Mayonnaise
    2 T. vinegar
    1-1/2 t. salt
    1 t. sugar
    1/4 t. ground black pepper
    1 C. thinly sliced celery
    1/2 C. chopped onion
    2 hard-cooked eggs, chopped

    Instructions:
    1. In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.

    2. In large bowl, combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

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  6. That look good, especially the salad.

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  7. This one really is a keeper. I think I'm going to try it on some boneless chicken breasts.

    Thanks for sharing.

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  8. Lime, chipotle and cilantro are my fave go-to bbq flavours. I never thought to add mayo though, what a great idea. Sort of like adding yogurt for Indian marinades, it must tenderize the meat nicely. I use canned chipotle in adobo, yum.

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  9. I just discovered your blog, and I just love all your recipes! This one is definitely one I'll try within the next few weeks. That tomato salad is just gorgeous!

    I'm in phase I of South Beach (which is how I found your blog), but looking forward to the time when I can be in the place you are - 40 pounds lighter with healthy eating habits. Thanks for the inspiration!

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  10. I love Pork Chops and this is a delicious looking way to serve it.

    I love your fresh new blog look, by the way. Just right for summer!

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  11. Prudy, thanks.

    Tanna, Pork chops are great when they're moist.

    Pam, interesting idea to use cauliflower for potatoes in potato salad.

    Kevin, need to take a new picture for that salad post too!

    Ruth, this would be good on chicken, hope you do try it.

    Natashya, exactly same idea as using yogurt. Hmm, I should try this with yogurt.

    Anonymous, good luck on South Beach.

    Scott, thanks. It's my talented brother who does the design work!

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  12. This marinade sounds great and it wil be tried at the next family event! Lime and chipotle, yum..

    If you ever have enough notice to do a little advance prepwork, I have found that brining pork chops is a marvelous trick for keeping them flavorful and very moist. There are lots of different recipes, etc for brining but approx. 1 cup salt (plus 1 c sugar if you like, and/or spices) to 1 gallon water is good. For pork chops, keep in fridge overnightish, rinse twice and enjoy tender moist chops! Fun to experiment with!

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  13. Vegeturtle, I'd love to find a good brine recipe for pork. Most have sugar, which I don't want, and Splenda in a brine seems just wrong. I tried it once on a pork roast and it was just too salty. I have heard it keeps the meat moist though.

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  14. I love the sound of that marinade. We don't have chipotle powder here (or at least it's not easily available) but we do have chipotle chutney which is my new favourite thing to add to any sauce!

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  15. Jeanne, Chipotle Chutney sounds fantastic. I'll have to look for that!

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  16. As one of the pork chop lover, I cannot even resist this irresistible dishes at all...

    With the great looking recipe, I don't even hesitate to try to cook it immediately :)

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  17. Hi Kalyn, I just discovered your blog and made the pork chops and they were amazing! My husband raved about them as well.

    I didn't have any onion powder on hand, but had a fresh shallot, so I grated that and added it to the marinade. Delish!

    I'm new to both blogging and being on the South Beach diet so I really appreciate your work here. Many, many thanks!

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  18. Can these porkchops be cooked on a george forman type grill???

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  19. Anonymous, absolutely you could cook these on a George Foreman Grill.

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  20. Hi Kalyn, love the blog, it's making phase 1 livable! I'm cooking up another batch of tamari chickpeas as I type. I don't know if we did something wrong, but we made these chops tonight and they were totally bland which really surprised me. My guy swears he followed the recipe exactly and marinated the chops overnight but they had no flavor whatsoever. They were pretty thick cut chops, maybe that's the problem? All of your other recipes have been outstanding so far, thank you so much!

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  21. Steph, did you follow this part of the instructions: "pound slightly until all are about 1/2 inch thick"? That would be my guess, that if the pork chops were too thick the marinade didn't penetrate, but they were great when I made them.

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  22. Noooo, we didn't! That's definitely what the problem was. We're going to do another round in a few days with the extra chops we bought and I'll let you know how they turn out when we do em right this time : ) I'm sure they'll be as awesome as everything else we've made from your recipes. Thanks for the response, Kalyn, and please keep the recipes coming!

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  23. I'm not a pork chop gal, but I'm a chicken breast gal, and this marinade sounds like it would be delicious on chicken, too.

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  24. Lydia, I'm sure it would; glad you like it!

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