Saturday, May 10, 2008

Grilled Pork Chops Recipe with Soy Sauce, Cumin, Lime, and Oregano

Grilled Pork ChopsMay is National Barbecue Month in the U.S., and I'm always happy when it's time to start cooking things on the grill. I decided to break out my grill a few weeks ago with this new recipe for pork chops spiced with cumin, lime, and oregano, but by the time I'd marinated the pork chops for a few hours, the weather in Salt Lake was so cold I ended up cooking them on my stove-top grill pan instead. Now the weather is finally cooperating, so planting things in the garden and grilling are on the agenda for today!

I've shared a few recipes for grilled pork chops, including one that a Lake Powell client used to call the best pork chops in the world, but this recipe is destined to become a new favorite as well. I loved how the touch of cumin and oregano in this marinade worked with the flavor of the grilled pork. I used thick boneless pork loin chops from Costco, and for grilling this type of lean pork chop I think using a marinade is essential to keep the meat moist. These pork chops were juicy and delicious, definitely a repeater at my house.

Grilled Pork Chops with Soy Sauce, Cumin, Lime, and Oregano
(Makes 4 thick pork chops, can easily be doubled. Recipe created by Kalyn.)

Ingredients:
4 boneless pork loin chops (1 inch thick)

Marinade Ingredients:
1/4 cup soy sauce (I used Tamari)
1/4 cup fresh lime juice
1/4 cup olive oil
1/2 tsp. ground cumin
1/2 tsp. dried oregano (I used Mexican Oregano)
pinch of Chipotle chile powder (or use a dash of hot sauce)
1/2 tsp. onion powder (or use 1-2 tsp. grated fresh onion)
1/2 tsp. garlic powder (or use 1-2 tsp. freshly minced garlic)
(I rarely use onion powder or garlic powder, but a marinade like this is one place where I think they work well)

Instructions:
Trim all visible fat from pork chops, and pound with meat mallet (or anything heavy) until pork chops are about 3/4 inch thick. Combine marinade ingredients. Put pork chops in a heavy ziploc bag or plastic dish with a lid, then pour marinade over. Let pork chops marinate 4-6 hours in the refrigerator. (They can be marinated all day while you're at work too.)

When you're ready to cook, take pork chops out of the refrigerator and let them come to room temperature. Whether you're cooking on an outdoor grill or using a stove-top grill pan, spray with non-stick spray or olive oil, then preheat the grill or pan to medium-high before you start to cook. (You can only hold your hand there for a few seconds at that heat.) To get criss-cross grill marks, lay the meat at an angle for 2-3 minutes, then rotate 45 degrees after you have the first set of marks.

Grilling time can vary greatly depending on the temperature of the grill, temperature of the meat, and even air temperature when grilling outdoors. I cooked the pork chops in this photo not quite 5 minutes per side. I highly recommend using an instant-read meat thermometer to tell when they're done, but if you don't have one, the pork chops should feel firm to the touch (not hard). Remember that grilled meats continue to cook for a few minutes when you take them off the grill, and don't overcook.

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South Beach Diet and Low-Glycemic Suggestions:

Grilled lean pork chops are a perfect main dish for any phase of the South Beach Diet, or any low-glycemic eating plan. This would taste great with something like Spicy Mexican Slaw with Lime and Cilantro for phase one. For phase two or three you could add something like Lake Powell Spicy Rice or Black Bean, Rice, and Cilantro Salad.

More Pork Chops on the Grill:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Kalyn's Souvlaki
Grilled Ginger Soy Pork Chops
Grilled Pork Chops with Lemon, Garlic, and Sage
Hoisin Grilled Pork Chops from No Special Effects
Grilled Pork Chops with Onion Marmalade from Kalofagas
Maple-Bourbon Grilled Thick Cut Pork Chops from Kirsten's Home Cooking
Pork Chops with Apricot Brandy Glaze from Fancy Toast
Spicy Orange Miso Pork Chops from Culinary Diasters
Grilled Marinated Pork Chops with New Orleans Style Bordelaise Sauce from Nola Cuisine
Grilled Pork Chops with Herbs de Provence from Sugar and Spice

Want even more recipes?
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11 comments:

Gretchen Noelle said...

What a delicious looking meal. It makes me think a warm weather and eating outside! Yum!

Scott at Real Epicurean said...

Your pork chop looks fantastic. I'm always astounded how you churn out great fresh looking recipes so fast!

Peter M said...

As a guy, i give you 2 thumbs up for the grill marks and the marinade sounds wonderful!

RecipeGirl said...

These look terrific for the grill! My husband has requested that I begin serving up some lower carb recipes in anticipation of swimsuit season, so I'll be looking to your site for some inspiration quite often!

Pam said...

I love grilled pork chops. I really need to get an instant read thermometer, I almost always overcook them!

Kalyn said...

That's just what I'm thinking about more and more these days, Gretchen!

Scott, thanks, but you should have seen me earlier today when I made something that went right in the trash!

Peter thanks for the thumbs up on the grill marks!

Recipegirl, me too on yikes, it's swimsuit season! Hope you have fun looking around.

Pam, I love the instant read thermometer. I have a digital one that has celcius and farenheit both, it's wonderful and not that expensive.

noobcook said...

The grill marks are simply gorgeous! ^^

smtwngrl said...

The pork chops do look delicious and I'm sure I'll try them this summer, but I'm curious about that cucumber salad you served with them. Will you be sharing that recipe (or have you already)?

Thanks for sharing all your great cooking adventures!

Kalyn said...

Noobcook, thanks. I've been practicing my grill marks a long time!

smtwngrl, the salad was just cut up tomatoes, cucumbers, and blue cheese dressing. Very tasty, and no recipe needed!

MCH said...

Really, really yummy marinade Kalyn!

Kalyn said...

MCH, thanks! Glad you liked it.

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