Chile-Rubbed Grilled Pork Chops
Chris Schlesinger, chef and author, loves the versatility of chops and the endless options to be creative with rubs, marinades and sauces like in this recipe. Chris is the co-author of eight cookbooks, including Thrill of the Grill (1990), License to Grill (1997), and Let the Flames Begin (2002).
4 boneless pork sirloin chops, about 6-ounces each, 1/2-inch thick
3 jalapeno chilies, seeded, very finely minced, about 1/4 cup
2 tablespoons sesame oil
2 tablespoons soy sauce
1/8 teaspoon granulated sugar
2 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon red pepper flakes
1/2 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
Avocado-Corn Salsa for accompaniment
- For Rub and Marinade: Stir together jalapeno, sesame oil, soy sauce and sugar together in small bowl. Wearing disposable gloves, rub mixture over all surfaces of chops. Place chops in single layer in shallow dish. In large measuring cup, stir together all marinade ingredients; pour over chops, set aside for 20 to 30 minutes.
- For Chops: Prepare a medium-hot fire in grill. Remove chops from marinade, discarding marinade. Grill chops over direct heat, turning once, to medium doneness, about 3 minutes per side, until internal temperature on a thermometer reads 160°F (70°C).
- Serve with Avocado-Corn Salsa.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 264 calories; Protein: 37 grams; Fat: 11 grams; Sodium: 440 milligrams; Cholesterol: 106 milligrams; Saturated Fat: 3 grams; Carbohydrates: 3 grams; Fiber: 0 grams.
Recipe and photograph provided courtesy of National Pork Board.