Pork chops are one of those foods that elicit either really positive or really negative reactions in my house. Some recipes, like Pork Chops Saltimbocca and Rosemary Garlic Pork Chops are total favorites, while others fall completely flat — leaving us silent and brooding. And honestly, whenever I say we are having pork chops for dinner, the statement is met with silence …
Yes, I find pork a challenging meat to work with.
Fortunately, I’ve learned over the years that if I plan ahead and really think about a recipe before I make it, I more often than not meet with pork chop success. That’s the case with these Marinated Grilled Pork Chops. These babies are a little tangy (thanks to the lime!) and definitely flavorful. But it’s not overpowering flavor, instead it’s subtle and light … just right for serving with rice and a big salad.
What is great about this recipe, I think, is that it’s largely a throw-together one. The marinade takes just a few minutes to whisk together, then you set the meat to soak it up for between 30 minutes and an hour, and then you grill it. Easy peasy, and it doesn’t even heat up your kitchen.
So, what did my crew of tasters think? There wasn’t a spec of pork left after dinner … in fact, Paige asked to be excused, leaving some on her plate, but then quickly returned to finish it. Frequency of that happening? Close to never.
Do you have a killer grilled pork chop recipe? Share the recipe (or a link) in the comments!
Pork Chops, Marinated and on the Grill
- 1 lime , juiced (about 1/4 cup)
- 2 tablespoons olive oil
- 1 tablespoon apple juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 lb boneless pork chops
- In a small bowl, whisk together the lime juice, olive oil, apple juice, ginger and salt.
- Rinse the pork chops under cool water and place into a resealable bag, or a shallow pan with a lid. Pour the marinade over.
- Let the pork chops marinate for 30 minutes to 1 hour.
- Heat your grill up (if using gas, set it to its medium setting). Cook the pork chops to desired doneness.
- Serve with rice and a vegetable
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.